Blueberry Custard Tart
14 May 2026
Difficulty:
🔥 550 calories per serving
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Here I am with a new flan, but colorful and summery this time since it is a blueberry flan! I made the cream with 100% fruit blueberry puree; be careful, depending on the brand you use, some contain sugar, so you will need to adjust the recipe accordingly. As often, I was largely inspired by Julien Delhome's recipe, the best in my opinion after trying many. The result is a creamy and fruity flan, slightly tangy and more original than a vanilla flan if you want to change things up 😉
Ingredients :
I have the wild blueberry puree Adamance from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used dried blueberries (for decoration) Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on the first order / commercial collaboration.
I used almond powder Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliate).
Equipment :
I used the rolling pin and the perforated baking sheet Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on the first order / commercial collaboration.
18cm ring
Whisk
Ingredients :
I have the wild blueberry puree Adamance from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used dried blueberries (for decoration) Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on the first order / commercial collaboration.
I used almond powder Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliate).
Equipment :
I used the rolling pin and the perforated baking sheet Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on the first order / commercial collaboration.
18cm ring
Whisk
Preparation time: 35 minutes + minimum 2 hours of resting + 30 minutes of cooking
For a flan with a diameter of 18cm and a height of 6cm:
Shopping list:
90g of softened butter
90g of icing sugar
170g of cane sugar
30g of almond powder
1 pinch of salt
2 eggs
3 egg yolks
170g of flour
45g of cornstarch
400g of liquid cream
400g of blueberry puree
Sweet pastry:
60g of softened butter
90g of icing sugar
30g of almond powder
1 pinch of salt
1 whole egg (50g)
150g of flour
5g of cornstarch
Mix the softened butter with the icing sugar and almond powder, then add the salt and the egg and emulsify well.
Finally, add the flour and cornstarch, and mix quickly until a homogeneous dough is obtained.
Flatten it between two sheets of parchment paper and place it in the refrigerator for at least 1 hour. Then, line your buttered ring with the dough rolled out to 2mm thick and return it to the refrigerator (or freezer) for at least 1 hour.
Blueberry cream:
400g of liquid cream
400g of blueberry puree
1 egg
3 egg yolks
170g of cane sugar
40g of cornstarch
20g of flour
30g of butter
Heat the cream with the blueberry puree.
Whisk the egg yolks and the whole egg with the sugar, then add the flour and cornstarch.
Pour the hot liquid over it, then return everything to the saucepan.
Thicken over medium heat while stirring constantly.
Off the heat, add the butter cut into small pieces and mix well.
Cooking and finishing touches:
Pour the cream over the sweet pastry base.
Bake in a preheated oven at 180°C for 25 to 30 minutes. Let cool for 1 hour at room temperature, then refrigerate for 2 to 3 hours before unmolding and enjoying!
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