Vanilla Bean Custard Tart with Blueberries: The Perfect Match

Vanilla bean custard tart with blueberries is an indulgent dessert that you simply cannot resist. The creamy and smooth texture of the custard combined with the sweetness of the blueberries is a match made in heaven. If you're a fan of desserts, then this is one you don't want to miss.

The vanilla bean custard is the star of the show. It's rich, velvety, and has a deep, complex flavor that you won't find in any other dessert. The secret to making the perfect custard is to use fresh vanilla beans. The aroma of the vanilla beans will fill your kitchen, making your mouth water in anticipation of the delicious dessert.

The blueberries on top of the tart provide a pop of color and a burst of sweetness that perfectly complements the custard. Not only do they add a beautiful contrast of color, but they also provide a healthy balance to the richness of the custard. Blueberries are packed with antioxidants, making this dessert not only delicious but also nutritious.

The combination of the vanilla bean custard and the blueberries is a match made in heaven. The tartness of the blueberries cuts through the richness of the custard, making it a well-balanced dessert. This dessert is perfect for any occasion, whether it's a dinner party or a simple family gathering.

In conclusion, vanilla bean custard tart with blueberries is a dessert that you simply cannot resist. The creamy, velvety custard combined with the sweet burst of blueberries is a match made in heaven. Don't miss out on this indulgent dessert that will leave you craving for more.

Vanilla Bean Custard Tart

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 3 hours and 20 minutes

Equipment

Small Tart Tins

Ingredients

Crust

• Pie Dough

• 1 egg white

Filling

• ⅓ cup granulated sugar

• 4 tbsp corn starch

• ¼ tsp coarse salt

• 2 cups whole milk

• ⅓ cup heavy whipping cream

• 4 large egg yolks

• 1 vanilla bean, seeds scraped, or 2 tsp vanilla bean paste

• 3 tbsp unsalted butter

Instructions

1. Prepare 1/2 recipe pie dough.

2. Once your pie dough is ready to roll out, line a baking sheet with a piece of parchment paper. Set your tart pans on the baking sheet.

3. On a floured surface, roll out the dough thinly, to almost 1/8 inch thick.

4. Transfer the dough to the tart pans, and fit it against the bottom and up the sides of the pan, pressing gently against the sides.

5. Use a sharp knife or scissors to trim the edge of the dough, allowing about 1/2 inch overhang.

6. Preheat the oven to 350 F, and freeze the crust in the pan for 20 minutes while the oven is pre-heating.

7. Spray a piece of aluminum foil lightly with non-stick spray, and fit the foil, greased side down, against the frozen crust. Fill the foil with dried beans or pie weights.

8. Bake the crust, covered with the foil and dried beans, for 7 minutes.

9. Remove the pan from the oven, scoop the beans out of the foil, then gently peel the foil off the crust.

10. Brush the egg white over the bottom and sides of the crust. Return the pan to the oven, and bake, uncovered, for an additional 5 minutes, just until the crust is baked through and starting to turn a pale golden brown.

11. Remove from the oven. Immediately use a sharp knife to trim the edge of the crust so it's perfectly even with the top of the pan. Let cool while you make the custard.

    Filling

1. In a saucepan, whisk together the sugar, corn starch and salt.

2. Slowly whisk in about a cup of the milk, whisking smooth any lumps of corn starch, then whisk in the rest of the milk, cream, egg yolks and vanilla bean seeds/paste.

3. Over medium heat, cook the custard while whisking constantly, until the custard starts to bubble and thicken; this should take about 8-10 minutes. Once it begins to thicken, continue to cook and whisk for 1 1/2 minutes.

4. Remove the custard from the heat and stir in the butter. Pour the custard through a mesh strainer to strain out any bits of cooked egg, until a bowl. Cover the bowl with plastic wrap resting right against the surface of the custard, and refrigerate for 1 hour until no longer hot.

5. Loosen up the cooled custard with a spatula, then spread into the cooled crust. Refrigerate the tart for about 2 hours, or until the filling is well chilled and set.

6. Remove the sides of the tart pan, and decorate the pie with fresh berries before serving.