Blueberry Tart- two ways

Do you love blueberries? If the answer is yes, you have come to the right place! Do you know the best part? You learn two blueberry tart recipes, with two different fillings! 😀

Blueberry lemon tart

Hi guys!

I feel so happy right now, as I write this post. This is such a special post for me, simply because I know I’m progressing and getting better. I feel I have really evolved as a baker from where I started to where I am now. And this makes me so happy. 🙂

So now, since I have expressed my elated state, let’s talk food, shall we? 😀 Soo, a lot of you who follow me on instagram might know that August is gonna be very happeningggg. I’m gonna post my all-time favourite recipes throughout the month. And, this is the very first one! I was kind of confused about this one because I love blueberries, but I also equally love lemons, AND I love blueberries and lemon together, haha. Hence, I ended up making this blueberry tart, with two different fillings. The first is a Blueberry-Vanilla tart, with a vanilla pastry cream filling, for true blueberry lovers. The second is a Lemon-Blueberry tart, with a lemon curd filling, or all you zing lovers.

Now that seems like a lot of work, doesn’t it? Even though this dessert is a bit time-consuming, it’s all so worth it. Especially when you have two incredibly delicious desserts for the work of one! Putting it simply, both the tarts have the same base, blueberry compote and greek yoghurt cream topping. The only difference is the two different fillings- vanilla cream pastry & lemon curd. Simple, isn’t it? Oh, there’s more! For all the calorie conscious sly dessert lovers, I have used greek yoghurt instead of cream cheese to lighten the palate. So basically, there’s something for everyone! 😀 Let’s get started?

blueberry tart.jpg


Blue-lemon tart


Few important points:

  • If possible, use a cool room for making the shortcrust pastry as it’s easier to work with the dough.
  • You’ll have to be quick while making the lemon curd and the vanilla pastry cream. So make sure you have all the ingredients ready beforehand.
  • Making vanilla pastry cream can seem a bit intimidating but trust me, it’s not. You just really need to whisk the mixture well & quickly in order to prevent the eggs from curdling. You are good to go!


Recipe for the almond shortcrust pastry adapted from Melbourne Food Snob and lemon curd from BakeWithShivesh. 🙂


Blueberry-Vanilla Tart

MAKES: 8-10 mini tarts


For the almond shortcrust pastry

  • 120 gms plain flour
  • 80 gms almond meal
  • 80 gms chilled cold butter, diced
  • 1 egg yolk
  • 30 gms icing sugar

For the blueberry compote

  • 6 tbsp water
  • 2 1/2 tbsp lemon juice
  • 85 gms castor sugar
  • 200 gms blueberries
  • 1 1/2 tsp cornstarch

For the pastry cream

  • 220 ml milk
  • 1/2 tsp vanilla extract
  • few lemon rind stripes
  • 2 egg yolks
  • 40 gms sugar
  • 15 gms cornstarch
  • 20 gms unsalted butter

For the greek yoghurt cream

  • 300 gms greek yoghurt, hung for minimum3 hours
  • 2 tbsp icing sugar
  • 1/4 tsp vanilla essence
  • blueberries to garnish
  • Lemon zest to garnish



For the shortcrust pastry

  • Mix butter, flour, sugar, and almond meal together in a food processor until the mixture roughly resembles fine crumbs. Add egg yolk and process until combined. Remove from the processor and knead lightly into a dough. In case the mixture doesn’t come together, use a teaspoon of chilled water to bring it together.
  • Shape the dough into a ball and flatten like a disc. Wrap in cling film and refrigerate for minimum an hour.
  • Roll out the dough on a flour dusted surface until it is 5 mm thick.
  • I’m using 6 cm tart tins here. So, cut out about 9 cm circles and transfer the circles to the fluted tart tins. Press pastry into tins and trim off any excess pastry. Refrigerate again for 30 minutes or until well chilled. (Be careful while handling the pastry as almond meal makes the pastry softer and more easily breakable)
  • Preheat oven to 200 C. Place baking paper over the pastries and fill with beans or baking weights. Bake at 200 C for 10 minutes. Remove the beans and bake again for about 5 minutes, or until it is just starting to brown in the middle.
  • Let the pastries cool and de-mould once cool.


For the blueberry compote

  • Heat 5 tbsp water, lemon juice & sugar over medium heat. Add blueberries and mix well. Cook for 6-7 minutes, stirring occasionally.
  • In a small bowl, mix cornstarch and 1 tbsp of water until well combined. Add to the blueberry compote and mix. Cook for a minute or two, until the compote has thickened a bit. You’re not looking for a very thick compote, thinner than jam.  Remove from heat. Taste for adjusting lemon juice. I like it a bit tangy.


For the vanilla pastry cream

  • In a medium saucepan, heat 200 ml milk along with lemon rind stripes until just before boiling. Turn off heat. Add the vanilla extract and let it sit for 15 minutes.
  • In another saucepan, beat egg yolk and sugar together, until pale in colour.
  • Dissolve cornstarch in 20 ml milk and mix with the egg mixture until well combined.
  • Sieve the earlier heated milk into the egg mixture and mix well. Cook the mixture on low heat, whisking vigorously continuously, to avoid any lumps, until it thickens.
  • Once the pastry cream is free of lumps, add butter and mix well until smooth. Remove from heat. Transfer to a bowl and cover with cling film & refrigerate until use.
  • You can fill it in a piping bag for easier use.


For the greek yoghurt cream

  • In a large bowl, whisk lightly hung yoghurt with icing sugar until mixed. Add vanilla extract and mix. Cover with cling film and refrigerate until use.


Assembling the tart

  • Place the shortcrust pastry on a plate. Layer it with a generous spoonful of blueberry compote. Cover with a layer of fresh blueberries. Pipe a generous layer of the vanilla cream pastry. Let it cool in the refrigerator for 10 minutes.
  • Pipe a layer of the greek yoghurt cream. Throw in some blueberries, if any. Sprinkle lemon zest. Voila!



  • One batch of recipe makes 8-10 tarts only. If you wish to make both the types of tarts together, halve the recipes for vanilla pastry cream and lemon curd to give you 4-5 tarts of both the types each.


Lemon-Blueberry Tart

MAKES: 8-10 mini tarts


  • Almond shortcrust pastry (same as above)

  • Blueberry compote (same as above)

  •  For Lemon curd

  • 1 egg
  • 2 egg yolks
  • 45 gms butter
  • 5-6 tbsp lemon juice
  • zest of 1 lemon
  • Greek Yoghurt cream (same as above) 

  • Blueberries and lemon zest for garnish



  • Follow steps for shortcrust pastry, blueberry compote and greek yoghurt cream from above.

For the lemon curd

  • In a medium bowl, whisk egg, egg yolks and sugar together.
  • In a saucepan, melt butter over medium heat. Add the egg mixture once the butter has melted and mix well. Add the lemon juice and zest. Whisk continuously until the curd has thickened to prevent formation of lumps.
  • Remove from heat, transfer to a bowl. Place a layer of cling film on the surface of lemon curd in order to prevent formation of a thick layer on top. Cool before use.

Assembling the tart

  • Place the shortcrust pastry on a plate. Layer it with a generous spoonful of blueberry compote. Pipe a generous layer of the lemon curd. Let it cool in the refrigerator for 10 minutes.
  • Pipe a layer of the greek yoghurt cream. Throw in some blueberries. Sprinkle lemon zest. Voila!



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4 thoughts on “Blueberry Tart- two ways

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