Name: Blueberry Custard Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 tarts
Cuisine: American

Knead Some Sweets Verified

January 27, 2026

These light and creamy Blueberry Custard Tarts are made with homemade vanilla custard and juicy blueberries in buttery tart shells.

From the Cook

1/9

Blueberry Custard Tarts

Knead Some Sweets Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Preheat the oven to 375℉. Line a rimmed baking sheet with parchment paper. Arrange 18 frozen tart shells (or homemade) on the prepared pan. Distribute the blueberries between all 18 tart shells. Place the pan of tart shells in the freezer while you prepare the filling.

In a medium-sized bowl whisk together the egg yolks, sugar, vanilla extract, cornstarch, and salt until smooth and slightly frothy. Whisk in the whipping cream until fully incorporated.

Take the tart shells back out of the freezer and distribute the custard mixture evenly between all the tart shells on top of the blueberries. Bake in the preheated oven for 20-25 minutes or until mostly set and the tart shells are slightly golden. Let cool to room temperature on a wire rack before transferring to the refrigerator to chill fully. Enjoy!

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Tips & Tricks (5)

Custard Consistency Mastery 🥄
Whisk egg yolks and sugar thoroughly to prevent lumps, and always temper the mixture slowly to create a smooth, silky custard without scrambling the eggs.
Blueberry Prep Pro 🫐
Gently toss fresh blueberries in a light dusting of cornstarch before adding to custard to prevent color bleeding and maintain a vibrant fruit appearance.
Tart Shell Perfection 🥧
For extra crispness, pre-bake frozen tart shells for 5-7 minutes at 375°F before filling to prevent a soggy bottom and enhance texture.
Vanilla Extract Upgrade 🧴
Use high-quality pure vanilla extract or scrape fresh vanilla bean seeds for a more complex, rich flavor profile in your custard.
Cooling Technique 🧊
After filling tarts, chill immediately in the refrigerator and cover with plastic wrap touching the custard surface to prevent a skin from forming.