Blueberry-Raspberry Tart

Recipe in video

Hey foodies!

This week, I wanted to enjoy our seasonal raspberries and blueberries one last time. ;o)

A friend had shared her fruit tart recipe with me and I loved the idea of the custard at the bottom of the tart. So I asked her for the recipe. I tweaked it my own way, as usual, and here is what I'm sharing with you today:

A blueberry-raspberry tart with a vanilla custard base. ;o)

This recipe is super easy to make and the taste is just wow! ;o) Fresh and seasonal.

To make a 28 cm tart, you will need:

- 1 shortcrust pastry (sweet or plain)

- 600gr of fresh raspberries

Custard

- 15gr of flour

- 50gr of milk

- 2 eggs

- 250gr of mascarpone

- 90gr of sugar

- 1 tsp of vanilla extract

Blueberry compote

- 400gr of fresh blueberries

- 50gr of sugar

- 2 tbsp of water

- 1 tsp of cornstarch

Preheat your oven to 180°C, fan setting.

Use a 28 cm tart tin. Here I used a tin with a removable base, which is very handy when you want to unmould your tart without breaking it. ;o)

Unwrap your shortcrust pastry, remove the baking paper and place it in your tart tin.

Trim the excess pastry with a knife. Once the excess pastry is removed, it looks like this. Much prettier, right?

Prick your pastry with a fork.

Place a sheet of baking paper on top of your pastry and pour in baking beads.

Unfortunately I didn't have enough baking beads... So I improvised and used hazelnuts to fill the gap. After baking, the hazelnuts will be toasted and absolutely delicious so no waste there. ;o)

Bake your tart base in your preheated oven at 180°C for 15 minutes.

Once the 15 minutes are up, take your tart base out of the oven and remove your baking beads.

(Let your hazelnuts cool down if you did the same as me)... They are super hot and still soft when they come out of the oven.

You'll notice the edges of the tart have turned slightly golden. Perfect!

Custard

Prepare the custard by mixing 15gr of flour, 50gr of milk, 2 eggs, 250gr of mascarpone, 90gr of sugar and 1 tsp of vanilla extract.

Whisk all the ingredients together until you get a smooth texture, then pour the mixture into your tart base.

Bake your tart in the preheated oven at 180°C, fan setting for 30 minutes.

You'll notice that your custard will puff up and form a nice bubble. That's normal. ;o) It will deflate when it comes out of the oven so don't worry.

Once the 30 minutes are up, your tart should be nicely golden.

Now let's move on to our blueberry compote.

Blueberry Compote

To do this, pour 400gr of fresh blueberries, 50gr of sugar, 2 tbsp of water and 1 tsp of cornstarch into a saucepan.

Stir gently and heat over medium heat.

Once the mixture comes to a boil, let it cook for 20 minutes over medium heat. Stir fairly often so nothing burns at the bottom of the saucepan.

The blueberries will melt and form a lovely compote. It's important to cook the compote for 20 minutes so that it doesn't turn out too runny.

Pour the compote over your custard and spread it evenly over the entire tart using an offset spatula.

Place your tart in the fridge or freezer if you're in a hurry... Personally I put it 30 minutes in the freezer, then 30 minutes in the fridge before decorating. But if you're not in a rush, you can let it cool down and then place it in the fridge for about 2 hours. ;o)

The perfectionist that I am (I'm a perfectionist when it comes to baking... not so much with housework!) loves to have neat tart edges. :o)

So I use my microplane grater to remove any little imperfections, bumps and irregularities that bother me.

For the decoration, nothing could be simpler! Just arrange your raspberries in a circle on your tart. ;o)

Personally I used 550gr of raspberries. I had bought 3 punnets of 250gr to make sure I had nice raspberries and I'm glad I did because the ones at the bottom are often less pretty... And my kids didn't complain when they had to eat the leftover raspberries...

One final touch: snow sugar.

We just received a new product called snow sugar. It's exactly like icing sugar, except it's moisture-resistant. ;o)

I tested it and indeed my tart stays powdered even after several hours in the fridge. Magic!

And there you have it, my beautiful blueberry-raspberry tart.

Very fresh and light (at least in terms of taste, not sure it's super light calorie-wise). ;o)

I hope you'll try this recipe. Feel free to send us your photos. We love seeing your creations!

Have a lovely day!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.