Blueberry Swirl Puff Pastry Tart
Blueberry Swirl Puff Pastry Tart
Ingredients
For the Tart
- 1 sheet pre-rolled puff pastry
- 1 tablespoon butter, softened, for greasing
For the Blueberry Filling
- 12 ounces blueberries, fresh or frozen
- 1 teaspoon orange zest, from 1 orange
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
For the Cream Swirl Filling
- 1 cup sour cream
- 2 eggs, large
- 1/4 cup granulated sugar
- 2 tablespoons condensed milk
- 1/2 cup melted chocolate, semi-sweet or milk chocolate
For Finishing
- 1 egg, large, for egg wash
- 1 tablespoon powdered sugar, for dusting, as needed
- 2 sprigs mint leaves, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch round tart pan or pie dish with the softened butter.
⏱️ 5 min•🌡️ 375
- 2
Unroll the puff pastry sheet onto a piece of parchment paper. Using a large pot lid (approximately 10-11 inches in diameter) or a similar round object as a guide, cut a large circle from the pastry. Carefully transfer the pastry circle into the greased tart pan, gently pressing it up the sides to form a crust. Prick the bottom of the pastry several times with a fork to prevent excessive puffing.
⏱️ 5 min
- 3
In a medium bowl, combine the blueberries, orange zest, honey, and cinnamon. Mix gently until the blueberries are evenly coated. Set aside.
⏱️ 5 min
- 4
In a large mixing bowl, whisk together the sour cream, 2 large eggs, granulated sugar, and condensed milk until smooth and well combined. Divide this cream mixture evenly into two separate bowls.
⏱️ 5 min
- 5
To one of the bowls of cream mixture, add the melted chocolate. Whisk thoroughly until a uniform chocolate cream is formed. You now have one bowl of plain cream and one bowl of chocolate cream.
⏱️ 3 min
- 6
Spread the spiced blueberry mixture evenly over the bottom of the puff pastry crust in the tart pan.
⏱️ 2 min
- 7
Place an empty, clean plastic bottle (or a similar cylindrical mold, about 2-3 inches in diameter) upside down in the very center of the blueberry-filled pastry. This will act as a temporary barrier for creating the swirl.
⏱️ 1 min
- 8
Carefully pour the plain cream mixture into the pan, around the plastic bottle, filling the gaps between the blueberries and the bottle. Next, pour the chocolate cream mixture over the plain cream, again around the bottle. Gently remove the plastic bottle. Use a skewer or knife to gently swirl the chocolate and plain cream mixtures together, creating a marbled effect.
⏱️ 4 min
- 9
In a small bowl, whisk the remaining large egg with 1 teaspoon of water to create an egg wash. Brush the exposed edges of the puff pastry crust with the egg wash.
⏱️ 1 min
- 10
Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the cream filling is set and lightly golden. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 375
- 11
Remove the tart from the oven and let it cool completely on a wire rack before slicing. This allows the filling to fully set. Dust with powdered sugar and garnish with fresh mint leaves before serving, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Swirl Puff Pastry Tart
Ingredients
For the Tart
- 1 sheet pre-rolled puff pastry
- 1 tablespoon butter, softened, for greasing
For the Blueberry Filling
- 12 ounces blueberries, fresh or frozen
- 1 teaspoon orange zest, from 1 orange
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
For the Cream Swirl Filling
- 1 cup sour cream
- 2 eggs, large
- 1/4 cup granulated sugar
- 2 tablespoons condensed milk
- 1/2 cup melted chocolate, semi-sweet or milk chocolate
For Finishing
- 1 egg, large, for egg wash
- 1 tablespoon powdered sugar, for dusting, as needed
- 2 sprigs mint leaves, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch round tart pan or pie dish with the softened butter.
⏱️ 5 min•🌡️ 375 - 2
Unroll the puff pastry sheet onto a piece of parchment paper. Using a large pot lid (approximately 10-11 inches in diameter) or a similar round object as a guide, cut a large circle from the pastry. Carefully transfer the pastry circle into the greased tart pan, gently pressing it up the sides to form a crust. Prick the bottom of the pastry several times with a fork to prevent excessive puffing.
⏱️ 5 min - 3
In a medium bowl, combine the blueberries, orange zest, honey, and cinnamon. Mix gently until the blueberries are evenly coated. Set aside.
⏱️ 5 min - 4
In a large mixing bowl, whisk together the sour cream, 2 large eggs, granulated sugar, and condensed milk until smooth and well combined. Divide this cream mixture evenly into two separate bowls.
⏱️ 5 min - 5
To one of the bowls of cream mixture, add the melted chocolate. Whisk thoroughly until a uniform chocolate cream is formed. You now have one bowl of plain cream and one bowl of chocolate cream.
⏱️ 3 min - 6
Spread the spiced blueberry mixture evenly over the bottom of the puff pastry crust in the tart pan.
⏱️ 2 min - 7
Place an empty, clean plastic bottle (or a similar cylindrical mold, about 2-3 inches in diameter) upside down in the very center of the blueberry-filled pastry. This will act as a temporary barrier for creating the swirl.
⏱️ 1 min - 8
Carefully pour the plain cream mixture into the pan, around the plastic bottle, filling the gaps between the blueberries and the bottle. Next, pour the chocolate cream mixture over the plain cream, again around the bottle. Gently remove the plastic bottle. Use a skewer or knife to gently swirl the chocolate and plain cream mixtures together, creating a marbled effect.
⏱️ 4 min - 9
In a small bowl, whisk the remaining large egg with 1 teaspoon of water to create an egg wash. Brush the exposed edges of the puff pastry crust with the egg wash.
⏱️ 1 min - 10
Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the cream filling is set and lightly golden. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 375 - 11
Remove the tart from the oven and let it cool completely on a wire rack before slicing. This allows the filling to fully set. Dust with powdered sugar and garnish with fresh mint leaves before serving, if desired.
⏱️ 4 min