Blueberry Tart Recipe

By Dixie Elliott

Blueberry Tart Recipe

Blueberry Tart Recipe. Make the most of in-season blueberries with this delicious tart. 


Serves 6-8

300g blueberries

1 cup caster sugar

2 cups plain flour

1 tbsp caster sugar, extra

160g butter, diced and chilled

1 egg

1 tbsp chilled water

250g creme fraiche or mascarpone

300ml tub thick double cream

1 cup thick Greek yoghurt

1/3 cup icing sugar

1 vanilla bean, split and seeds scraped

2 punnets blueberries, extra, to serve

Combine blueberries, caster sugar and 1/4 cup cold water in a small saucepan over medium heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 5 minutes. Strain berries through a fine sieve. Do not press down on fruit as this will make syrup cloudy. Discard berries. Cover syrup and place in refrigerator.

Place flour and caster sugar in a food processor. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until a dough forms. Transfer to a lightly floured surface and lightly knead, bringing mixture together. Form into a disc. Wrap in plastic film and refrigerate for 30 minutes or until firm.

Preheat oven to 200˚C. Grease a 26cm (base) x 2cm deep flan pan or 24cm fluted flan pan. Roll pastry out between 2 sheets of baking paper until large enough to line prepared pan. Line pan with pastry. Run rolling pin over top of pan, trimming pastry. Place pan onto a baking tray and refrigerate for 20 minutes or until firm. Line pastry with a sheet of baking paper and fill with baking beads or dried beans. Bake for 15 minutes. Remove baking beans and baking paper. Bake for a further 10 minutes or until light golden and firm to the touch. Cool.

Place creme fraiche, cream, yoghurt, icing sugar and vanilla seeds into a food processor. Pulse until well combined and thick. You will only need to do this 4-5 times.

Spoon cream mixture into cold pastry shell. Spoon blueberry syrup onto tart and top with extra blueberries. Serve.



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