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Gourmet Blueberry Tart

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Here is a French-style gourmet blueberry tart as you’ve never seen before!

This fancy-looking tart is so delicious, creamy, and rich in blueberry flavors! Despite its vibrant color, this tasty tart has no artificial food coloring. We can't thank these beautiful blueberries enough for it!

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 40 mins / Cook time: 35 mins / Servings: 6 tarts

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Blueberry Jam

6.7 oz (190g) - Blueberries

1½ tsp (7.5ml) - Lemon juice

¾ oz (23g) - Xylitol

1 tsp (3g) - Pectin

Blueberry Diplomate Cream

0.8 oz (24ml) - Water

1 tsp (4g) - Gelatin powder

2 - Eggs

1.4 oz (40g) - Xylitol

0.7 oz (20g) - Corn starch

7.75 oz (220g) - Blueberries

0.8 oz (25ml) - Milk

0.8 oz (25g) - Butter

7 oz (200ml) - Heavy cream

Pâte Sablée (French Shortcrust)

4.2 oz (120g) - Butter

2.8 oz (80g) - Powdered sugar

1 -  Egg

1 oz (30g) - Almond flour

½ tsp (3g) - Sea salt

8.5 oz (240g) -  All-purpose flour

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Blueberry Jam

1 - Add the blueberries and lemon juice to a bowl (or ramekin) and roughly blend together. 

Tip: Our must-have hand blender is the Braun Multiquick Technology.

2 - Transfer the blueberry puree to a saucepan (or like us a saucier pan) and bring it to a simmer. Once simmering, mix in the xylitol and the pectin. Then, cook for about 2 minutes while continuously mixing with a silicone spatula

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

3 - Finally, transfer the jam to a food container and refrigerate it until needed. 


Blueberry Diplomate Cream

1 - Mix the gelatin powder and water into a small bowl and set it aside. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

2 - Crack the eggs into a large mixing bowl, and add the xylitol and the corn starch. Whisk until homogeneous. 

3 - Then, blend the blueberries until completely smooth and transfer the puree into a saucepan. 

4 - Add the milk to the blueberry puree and bring it to a boil. Then, pour half of the puree over the egg mixture, whisk to combine, and pour everything back into the saucepan. 

5 - Place the saucepan over medium heat and cook for about 3 minutes while continuously mixing with a silicone whisk. Once cooked, remove from the heat, melt the gelatin in the microwave and mix it in the blueberry custard. Finally, transfer the cream into a clean bowl, cover it with food wrap, and refrigerate it for 2 hours. 

Tip: Help the planet by choosing biodegradable food wrap instead of plastic!


Pâte Sablée (French Shortcrust)

1 - Add the butter and powdered sugar to a stand mixer bowl and mix together until creamy, using the paddle attachment

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

2 - While continuously mixing, add the egg and mix at full speed until combined. 

3 - Once combined, add the almond flour and the sea salt to the dough and mix until well combined.

4 - Add all the flour at once and mix until just combined. 

5 - Separate the dough in half and place each half between two sheets of parchment paper. Roll it out thinly using a rolling pin and remove the parchment paper on top. 

6 - Next, use a tart ring to cut 9 disks that will be used for the bottom of the tarts, and cut 9 strips using a pizza wheel and a ruler. Place the parchment paper back on top of the dough, transfer it to a baking tray, and refrigerate it for 30 minutes.  

7 - Preheat your oven to 340°F (170°C).

8 - Once chilled, remove the top parchment paper and use an offset spatula to unstick the dough from the other parchment paper. Start molding the tarts by placing the strips into the sides of the tart rings. Press gently and cut the excess dough using a sharp knife.

Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

9 - Transfer the tart to a tray lined with parchment paper, place the base of the tarts inside the tart rings and press the dough from the center to the sides of the tart. Then, dig small holes in the bottom of the tarts with a fork and transfer them to a 340°F (170°C) oven to bake for about 20 minutes.

10 - Once baked, let cool for a couple of minutes and remove the tart rings. They should come off easily. 


Finishing the Tarts

1 - Once the tart shells have completely cooled, add the blueberry jam to each of them and spread it into an even layer. 

2 - Next, to finish the diplomate cream, pour the heavy cream into a large mixing bowl and whip it until soft peaks using an electric mixer. Set it aside. 

3 - Add the room-temperature butter to the blueberry custard and whisk until smooth. Then, add the whipped cream and carefully mix it with a silicone spatula using the folding technique. When homogeneous, transfer the blueberry cream to a piping bag and cut a small opening at a 45° angle (saint-honoré tip style). 

4 - Pipe some cream over the blueberry jam and smooth the surface using an offset spatula

5 - Pipe the cream from the edge to the center of the tart (like so), and add a little dot in the center.

6 - Finally, finish the tarts by beautifully arranging some fresh blueberries in the center of each tart.


Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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