Blueberry Custard Puff Pastry Tarts

  • Serves: Makes 12
  • Baking Temp (degrees F): 375
  • Views: 17330
  • Comments: 0

Too many blueberries? Not to worry. These Blueberry Custard Puff Pastry Tarts are a great way to use those over abundance of fruit that's about to go bad or go to waste.
These have a crunchy and crispy puff pastry crust with a creamy and smooth custard center dotted with farm fresh blueberries baked into them. You can't go wrong!
This recipe is adapted from Jane Collins of She is a Sydney based food stylist and recipe developer. 

Join our Ugly Produce is Beautiful Educational Campaign, helping to bring awareness to our Nation's enormous food waste problem. This recipe shows you how to use ugly produce in beautiful and delicious ways!

For the puff pastry shells:

2 sheets (375g) frozen puff pastry
2 teaspoons ground cinnamon
2 tablespoons panela / coconut sugar or dark brown sugar, packed 
all-purpose flour for rolling

For the custard filling:
1 large egg
2 large egg yolks
1/3 cup panela / coconut sugar or dark brown sugar, packed
2 tablespoons cornstarch
1 large vanilla bean, scraped
1 1/2 cups / 10 ½ fl oz heavy cream
1 cup blueberries

powdered sugar, sifted

4-inch round cookie cutter


1. Position an oven shelf to the middle of the oven.
Heat the oven to 375 degrees F.

2. Spray a 12-cup standard 1/3 cup capacity muffin tin with cooking oil spray.

3. Combine the cinnamon with 2 tablespoons panela / coconut sugar in a small bowl.

4. Lay one sheet of the pastry on a clean work surface and sprinkle with the cinnamon sugar mixture. Place the remaining sheet on top.

5. With a rolling pin, lightly dusted in flour, roll out pastry to approximately 11- x 11-inches and about 1/8-inch thick.

6. Using a 4-inch cookie cutter, cut 9 circles out, and gently ease each circle into a cupcake tin.

7. Gently stack the puff pastry scraps, and reroll to about 1/8-inch thick. Cut 3 more circles out to make 12 in total.  Gently ease each circle into a prepared tin.  

8. Refrigerate while you make the custard.

1. In a medium bowl place the egg, egg yolks, 1/3 cup panela / coconut sugar, cornstarch, and vanilla beans.
Pour in the heavy
 cream, and then whisk to combine.

2. To make it easier to pour and avoid the mess, transfer the egg mixture into a small pitcher or liquid measuring cup with a spout.

3. Then pour the egg mixture evenly into each chilled puff pastry shell.

4. Sprinkle each egg mixture with blueberries.

5. Bake for 20-25 minutes until custard is set and they are puffed and light golden in color on top.
NOTE: Depending on your oven you may need a little longer, give them a little shake, or lightly press your fingers into the center at around the 20 minute mark. Continue baking them for 5 more minutes if the middle is still a little soft.

6. Remove from the oven and let sit for a few minutes before removing to a wire cake rack to cool. The custard center will sink back down as it cools.
NOTE: If allowed to cool in its cupcake pan, their bottoms will become soggy. 

7. When cooled, refrigerate for 1 hour before serving. 

Dust with sifted powdered sugar and serve with fresh fruit.

Store in the refrigerator for a day or two. Does not freeze.

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