Side by side on a cream bed of custard, a gathering of plump berries gets a chance to prove this fruit's exceptional flavor in its natural, uncooked state in our Blueberry Custard Tart.

Blueberry Custard Tart

Side by side on a creamy bed of custard, a gathering of plump berries gets a chance to prove this fruit's exceptional flavor in its natural, uncooked state.

Makes 8 servings

CREAM CHEESE CUSTARD

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1¼ cups milk
  • 1 egg
  • 4 ounces cream cheese (reduced-fat or regular), cubed
  • 1½ teaspoons vanilla

PASTRY

  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons ground flaxseeds
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 large egg, beaten

TOPPINGS

  • 2 cups fresh blueberries
  • Grated zest of 1 large lemon

For custard, in a heavy medium saucepan, stir together sugar, cornstarch and salt; whisk in milk and egg until well blended. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Cook 1 minute more. Remove from heat; stir in cream cheese and vanilla until cheese is melted. Transfer to a bowl; place plastic wrap directly on custard surface to prevent skin from forming. Chill 6 to 24 hours.

For pastry, in a medium bowl, combine flour, sugar, flaxseeds and salt. Cut in butter until evenly distributed. Stir in beaten egg until combined. On a piece of plastic wrap, shape dough into an 8-inch log for a 13½×4½-inch tart pan or a 5-inch round for a 9½-inch round tart pan; wrap and chill at least 30 minutes. 

Preheat oven to 350°F. Unwrap chilled dough and place in tart pan. Place plastic wrap over dough to prevent dough from sticking to hands; press dough evenly onto bottom and up sides of tart pan. Prick crust. Place on a baking sheet and bake for 18 to 22 minutes or until light golden brown. Cool on wire rack.

To assemble, whisk custard until smooth; spoon into tart shell, smoothing evenly. Arrange berries over custard. Cover and chill to firm custard, at least 2 hours. Sprinkle with lemon zest before serving.