Blueberry Pie FillingDesserts & Sweet TreatsHoliday, Christmas & New YearsIntermediatePies & Tarts
Blueberry and Custard Tarts with Shortbread Crust
A classic, reimagined for modern elegance. These individual tarts are a heavenly trio of tender, buttery shortbread crust, silky homemade vanilla custard, and a glossy blueberry topping. With a make-ahead filling and easy-to-handle tart shells, this dessert is designed to impress your guests—or simply elevate your afternoon tea.
Ingredients
For the Shortbread Crust
- 12 oz. (340 g) unsalted butter, softened
- 2 cups (473 mL) all-purpose flour, spooned and levelled
- 1 cup (236 mL) icing sugar
- 1 cup (236 mL) cornstarch
- 1 tsp. (5 mL) fine sea salt
For the Vanilla Custard
- ⅓ cup (78 mL) granulated sugar
- 4 tbsp. (60 mL) cornstarch
- ¼ tsp. (1 mL) fine sea salt
- 2 cups (473 mL) whole milk
- ½ cup (118 mL) 18% table cream
- 4 large egg yolks
- 2 tsp. (10 mL) pure vanilla extract
- 3 tbsp. (45 mL) unsalted butter, chilled
For the Topping
- 1 can (18 oz / 540 mL) E.D.SMITH® Blueberry Pie Filling
Directions
Prepare the Tart Shells
- Preheat the oven to 350°F (176°C). Set twelve 4-inch (10 cm) fluted tart pans with removable bottoms onto a large, rimmed baking sheet.
- In the bowl of a food processor fitted with a metal blade, pulse together the butter, flour, icing sugar, cornstarch, and salt until a dough forms (30–40 pulses).
- Press 3 rounded tablespoons (45 mL) of dough into the bottom and up the sides of each ungreased tart pan.
- Prick the bases of the shells with a fork. Bake for 18–22 minutes, or until golden brown. Allow to cool completely in the pans.
Make the Custard
- In a large saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk, ensuring no lumps remain. Add the table cream and egg yolks, whisking until smooth.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to form and pop (4–5 minutes). Continue whisking for 2 more minutes.
- Remove from heat. Stir in the vanilla and butter, whisking until fully melted and incorporated.
- Pour the custard through a fine mesh strainer into a heatproof bowl, pressing it through with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 2–3 hours, or until completely cooled.
Assemble the Tarts
- Gently remove cooled tart shells from their pans by pressing up on the removable bottoms. Arrange on a serving platter.
- Stir the chilled custard to loosen. Spoon ¼ cup (60 mL) of custard into each tart shell.
- Top each tart with 2 tablespoons (30 mL) of E.D.SMITH® Blueberry Pie Filling. Serve chilled.
Tips
- Make Ahead: The custard can be prepared up to 3 days in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface.
- Crust Care: Press the dough gently and evenly into the pans. Avoid overworking it to maintain a tender, crumbly texture.
- Strain for Smoothness: Always strain the custard for a lump-free, luxurious finish worthy of a patisserie.
