|The tart slices beautifully and shows off the thick layer of blueberries over the creamy custard base.|
For a recent last minute dinner party I devised this Blueberry Custard Tart and it was a huge hit. Good thing I took notes as I literally threw it together because I definitely want to make it again.
This tart comes together really quickly so you still have plenty of time to make it for tonight's New Year's Eve celebration. It has a custard base and a fruit topping made with a full two pounds of frozen blueberries. If you don't want to use blueberries you could substitute them with just about any other berry but you might have to add a bit more sugar. Blueberries are naturally the sweetest berry. A combination of berries would also be good.
Here's the recipe:
Blueberry Custard Tart
For the berry topping:
2 lbs. of frozen blueberries
2/3 cup sugar
1/2 teaspoon cinnamon
1 teaspoon ground ginger
3 tablespoons cornstarch
1/3 cup heavy cream
Dissolve the cornstarch in the cream and set aside. Combine the remaining ingredients in a large saucepan and heat over medium high heat until simmering. Add the cornstarch mixture and bring it back to a simmer, stirring constantly. Keep cooking until the mixture thickens.
Remove from heat and let cool to room temperature.
For the crust:
2 cups flour
2 tablespoons sugar
2/3 cup vegetable shortening
pinch sea salt
1 cup cold water
Preheat the oven to 400 degrees.
In a large bowl combine the flour, sugar and salt. Add the shortening and using your fingertips break in into the flour mixture until coarse crumbs form. Add the water, a bit at a time until the dough comes together into a ball. Roll the dough into a round large enough to fill a 10-inch pie pan. Crimp the edges. Bake for 15 minutes until the crust is set and par-baked. Set the crust aside and prepare the custard filling.
For the custard filling:
1 (8 oz.) package cream cheese, room temperature
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup sugar
Beat the cream cheese until smooth. Add the vanilla, sugar and sour cream and beat again. Finally, add the eggs one at a time and beat well after each addition.
Preheat the oven to 350 degrees. Pour the filling into the par-baked crust and bake for 20 to 25 minutes or until the custard is firm and set and the crust is fully cooked and golden brown.
Simply spread the cooled berry topping over the custard and place the tart in the refrigerator to chill for at least 2 hours before serving.