Blueberry Custard Tart

A smooth cream cheese custard nestled in a tender, buttery crust and finished with juicy blueberries and lemon zest for a vibrant, bakery-style tart.

Total Time:

Yield:

8 servings

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

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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

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2 cups fresh blueberries

Grated zest of 1 large lemon

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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.

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