Puff Pastry Blueberry Cream Tart
Puff Pastry Blueberry Cream Tart
Ingredients
For the Puff Pastry Crust
- 11 ounces puff pastry, one sheet, thawed if frozen
- 1 1/2 tablespoons butter, softened, for greasing pan
For the Creamy Custard Filling
- 1 1/4 cups sour cream
- 2 eggs
- 3/4 cup granulated sugar
- 10 1/2 ounces sweetened condensed milk
For the Blueberry Mixture
- 2 1/2 cups fresh blueberries
- 1 orange, zested
- 1 1/2 tablespoons honey
- 1/2 teaspoon ground cinnamon
For Assembly and Garnish
- 1 egg, beaten, for egg wash
- 2 tablespoons powdered sugar, for dusting, as needed
- 1/4 cup fresh mint leaves, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Unroll the puff pastry sheet onto a piece of parchment paper. Using a pot lid (approximately 9-10 inches in diameter) as a guide, cut a large circle from the pastry with a pizza cutter or sharp knife. Remove excess dough.
⏱️ 3 min•🌡️ 375
- 2
Generously grease a round baking pan (9-10 inches) with the softened butter using a pastry brush. Carefully transfer the circular puff pastry to the greased pan, pressing it down gently to form the base and sides of the tart. Prick the bottom of the pastry multiple times with a fork to prevent bubbling during baking.
⏱️ 2 min
- 3
In a clear mixing bowl, combine the sour cream, 2 eggs, granulated sugar, and sweetened condensed milk. Whisk these ingredients together until smooth and well combined, forming a light yellow, frothy liquid.
⏱️ 3 min
- 4
In a separate bowl, place the fresh blueberries. Grate the zest of the orange directly over the blueberries. Drizzle the honey over the fruit and sprinkle with ground cinnamon. Gently mix the blueberries, orange zest, honey, and cinnamon together with a spoon.
⏱️ 3 min
- 5
Add the prepared blueberry mixture to the creamy custard base in the mixing bowl. Gently stir until the blueberries are evenly distributed within the custard. Pour this entire blueberry-custard filling into the prepared puff pastry shell in the baking pan.
⏱️ 3 min
- 6
Fold the overhanging edges of the puff pastry inwards and crimp them around the filling, creating a rustic border for the tart. Brush the folded pastry edges with the beaten egg (egg wash) to help them brown beautifully.
⏱️ 2 min
- 7
Bake the tart in the preheated oven for 30 minutes, or until the pastry is golden brown and the filling is set. The egg and sour cream mixture will transform into a fine, creamy custard.
⏱️ 30 min•🌡️ 375
- 8
Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, dust the finished tart with powdered sugar and garnish with fresh mint leaves before serving. A slice will reveal the vibrant blueberries embedded in the creamy, golden-baked custard.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Puff Pastry Blueberry Cream Tart
Ingredients
For the Puff Pastry Crust
- 11 ounces puff pastry, one sheet, thawed if frozen
- 1 1/2 tablespoons butter, softened, for greasing pan
For the Creamy Custard Filling
- 1 1/4 cups sour cream
- 2 eggs
- 3/4 cup granulated sugar
- 10 1/2 ounces sweetened condensed milk
For the Blueberry Mixture
- 2 1/2 cups fresh blueberries
- 1 orange, zested
- 1 1/2 tablespoons honey
- 1/2 teaspoon ground cinnamon
For Assembly and Garnish
- 1 egg, beaten, for egg wash
- 2 tablespoons powdered sugar, for dusting, as needed
- 1/4 cup fresh mint leaves, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Unroll the puff pastry sheet onto a piece of parchment paper. Using a pot lid (approximately 9-10 inches in diameter) as a guide, cut a large circle from the pastry with a pizza cutter or sharp knife. Remove excess dough.
⏱️ 3 min•🌡️ 375 - 2
Generously grease a round baking pan (9-10 inches) with the softened butter using a pastry brush. Carefully transfer the circular puff pastry to the greased pan, pressing it down gently to form the base and sides of the tart. Prick the bottom of the pastry multiple times with a fork to prevent bubbling during baking.
⏱️ 2 min - 3
In a clear mixing bowl, combine the sour cream, 2 eggs, granulated sugar, and sweetened condensed milk. Whisk these ingredients together until smooth and well combined, forming a light yellow, frothy liquid.
⏱️ 3 min - 4
In a separate bowl, place the fresh blueberries. Grate the zest of the orange directly over the blueberries. Drizzle the honey over the fruit and sprinkle with ground cinnamon. Gently mix the blueberries, orange zest, honey, and cinnamon together with a spoon.
⏱️ 3 min - 5
Add the prepared blueberry mixture to the creamy custard base in the mixing bowl. Gently stir until the blueberries are evenly distributed within the custard. Pour this entire blueberry-custard filling into the prepared puff pastry shell in the baking pan.
⏱️ 3 min - 6
Fold the overhanging edges of the puff pastry inwards and crimp them around the filling, creating a rustic border for the tart. Brush the folded pastry edges with the beaten egg (egg wash) to help them brown beautifully.
⏱️ 2 min - 7
Bake the tart in the preheated oven for 30 minutes, or until the pastry is golden brown and the filling is set. The egg and sour cream mixture will transform into a fine, creamy custard.
⏱️ 30 min•🌡️ 375 - 8
Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, dust the finished tart with powdered sugar and garnish with fresh mint leaves before serving. A slice will reveal the vibrant blueberries embedded in the creamy, golden-baked custard.
⏱️ 5 min