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Vanilla Custard Tart with Blueberries and Cream

Kirsten Kubert
  • 300 minutes
  • Serves 8 to 10

INGREDIENTS

1 tsp

Vanilla bean caviar

1 pint

Blueberries, fresh

3

Egg yolks, large

1

(9-inch) disk All-butter pie dough

2 tbsp

Cornstarch

1/3 cup

Granulated sugar

1/8 tsp

Salt

1/2 cup

Whipped cream, sweetened

2 cups

Pie

2 1/4 cups

2% milk

3 tbsp

Butter, unsalted

1

Parchment paper

Aluminum foil

9-inch tart pan with a removable bottom (or 9-inch pie plate)