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Blueberry Tart

Discover our gorgeously creamy and deeply delicious White Chocolate & Blueberry Tart recipe, a real crowd pleaser.
  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Blueberry Tart


  • 250g plain flour
  • 2 tablespoons of icing sugar (26 g)
  • 125g Stork
  • 2 egg yolks
  • 2-3 tablespoons water (45 ml)
  • 1 egg, medium
  • 1 egg yolk
  • 55g caster sugar
  • 25g plain flour
  • 300ml semi skimmed milk
  • ¼ teaspoon vanilla extract
  • 300g blueberries
  • Finely grated  zest of 1 lime
  • Icing sugar for sprinkling
  • mint leaves

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place flour, sugar and Stork into a bowl and rub in until mixture resembles fine breadcrumbs.
  2. Add the egg yolks and water and mix to a dough. Knead the dough, wrap in foil and place in the fridge for 30 minutes.
  3. Roll out the dough on a lightly floured surface, and line a 25cm flan dish with baking paper. Prick the base with a fork and line with baking paper filled with dried beans or rice. Bake in pre heated oven for 15 minutes. Remove the paper and beans and cook for a further 10 minutes or until cooked through. Set aside to cool.
  4. Prepare the cream – Whisk together the egg, egg yolk and sugar until light and creamy. Stir in the flour and then the milk. Pour into a small saucepan and bring to the boil over a moderate heat, stirring continuously. Cook for 2-3 mins until thick. Cool.
  5. Spread the patisserie cream over the pastry base and top with fruit.
  6. Dust with icing sugar and decorate with lime zest and mint leaves.