Vanilla Custard Tart with Blueberries and Cream

Ever found yourself craving something sweet, light, and just a little bit fancy? Something that reminds you of those cozy British Baking Show episodes where contestants whip up magic in the kitchen? Well, let me introduce you to the star of your next dessert spread: Vanilla Custard Tart with Blueberries and Cream. It’s creamy, refreshing, and perfect for summer—or honestly, any time you want to treat yourself.

But here’s the best part: this recipe is also gluten-free! Yes, we’re talking about a Best Gluten Free Pie Crust that will have everyone asking, “Wait, this is gluten-free?” Trust me, it’s that good. So whether you’re baking for someone with dietary restrictions or just looking to try something new, this tart has got you covered.

Table of Contents

Why You’ll Love This Recipe

Before we dive into the how-to, let’s talk about why this dessert deserves a spot on your table:

Light and Refreshing: Made with fresh blueberries and a creamy vanilla bean custard, this tart feels like a breath of fresh air after a heavy meal.
Perfectly Balanced Flavors: The sweetness of the custard pairs beautifully with the tartness of blueberries, while a dollop of whipped cream adds a touch of indulgence.
Gluten-Free Goodness: With a foolproof gluten-free pie crust, no one gets left out of dessert hour.
Impressively Simple: Don’t be fooled by its elegant look—this tart is surprisingly easy to make.

Now, are you ready to roll up your sleeves and get baking?

What You’ll Need

Here’s what you’ll need to create this show-stopping dessert:

For the Tart:

1 (9-inch) disk of all-butter gluten-free pie crust (store-bought works too if you’re short on time)

For the Filling:

1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 ¼ cups 2% milk
3 large egg yolks
1 teaspoon vanilla bean caviar (or substitute 1 ½ teaspoons high-quality vanilla extract)
3 tablespoons chilled unsalted butter, cut into small cubes

Toppings:

1 pint fresh blueberries
½ cup sweetened whipped cream (because who doesn’t love a little extra flair?)

Tools:

A 9-inch tart pan with a removable bottom (or a pie plate if that’s what you’ve got)
Parchment paper
Pie weights or dried beans for blind baking

Step-by-Step Instructions

1. Prep Your Crust

Start by lining your tart pan with parchment paper. Roll out your gluten-free pie dough so it fits snugly inside the pan, leaving a slight overhang. Crimp the edges however you like—it’s your masterpiece! Pop the whole thing in the freezer for at least 20 minutes. Why freeze it? Because a cold crust means less shrinkage during baking. Science!

2. Make the Custard

While the crust chills, let’s tackle the star of the show: the vanilla bean custard. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in milk and beaten egg yolks, stirring constantly to avoid lumps. Cook the mixture over medium heat, stirring gently until it thickens enough to coat the back of a spoon. Think of it as giving your custard a warm hug—it needs patience and care.

Once thickened, remove it from the heat and stir in those butter cubes one at a time. Finally, mix in the vanilla bean caviar for that signature rich flavor. Cover the surface with plastic wrap (to prevent a skin from forming) and let it cool in the fridge for an hour.

3. Blind Bake the Crust

Preheat your oven to 425°F. Line the frozen crust with foil and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights and dock the crust with a fork. Return it to the oven for another 5 minutes or until it’s just starting to turn golden brown. Voilà—a perfectly baked crust!

4. Assemble the Tart

Once the crust cools, spoon in the chilled custard and smooth it out. Arrange fresh blueberries on top in whatever pattern makes you happy. Serve each slice with a generous dollop of whipped cream. Doesn’t that sound divine?

Tips for Success

Blueberry Bonanza: If you’re lucky enough to live near a blueberry farm, grab a bucket and go picking! Fresh berries always taste better than store-bought ones.
Custard Confidence: Worried about lumps? Strain your custard through a fine-mesh sieve before chilling it. Problem solved.
Make Ahead Magic: This tart can be made a day in advance, but don’t keep it in the fridge for more than two days—the crust might soften slightly.

Tips & Variations

Tip: Chill the custard completely before assembling the tart to ensure a smooth texture.
Variation: Swap blueberries for raspberries or strawberries for a different fruity twist.
Tip: To prevent a soggy crust, brush the baked tart shell with a thin layer of melted chocolate before adding the custard.
Variation: Add a sprinkle of lemon zest to the custard for a citrusy kick.
Tip: Serve with a side of homemade whipped cream for an extra touch of indulgence.

Why This Tart Is Perfect for Any Occasion

Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this Vanilla Custard Tart checks all the boxes. It’s a light summer dessert that won’t weigh you down, yet it still feels indulgent enough to satisfy your sweet tooth. Plus, the combination of blueberries and cream is downright irresistible.

And hey, if you’re a fan of British Baking Show recipes, this tart will definitely give you those same cozy vibes. Imagine Mary Berry herself giving you a nod of approval. Wouldn’t that be something?

Notes

The tart is best enjoyed the day it is made but can be refrigerated for up to one day.
Use a store-bought gluten-free pie crust if you’re short on time.
Fresh blueberries are key to achieving the perfect balance of sweetness and tartness.

Final Thoughts

There’s something magical about creating a dessert that looks as good as it tastes. This Vanilla Bean Custard Tart is proof that you don’t need to spend hours in the kitchen to impress. With its creamy filling, juicy blueberries, and golden crust, it’s a dessert that speaks for itself.

So go ahead—grab your apron, preheat that oven, and let’s bake something beautiful. After all, life’s too short not to enjoy a slice of happiness every now and then.