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Have you guys noticed blueberries lately have gone insane?? They're HUGE!!! We've been getting them every week at work because they're so fantastic; juicy, sweet and finally larger than a raisin. And I've been buying a carton pretty much every time I go to the store so it was blueberry overload for a minute there. There were too many to eat! Best solution when you have too many berries? Yup! It's bakin' time. Specifically,Honey Blueberry Yogurt Custard Tart time!
Funny story: I made this Honey Blueberry Yogurt Custard Tart right before I went up to visit my parents in Anacortes for the weekend and figured I'd bring a couple slices to share with them. When I told my mom I had brought them some blueberry custard tart, she said "I used to make you guys a blueberry custard tart all the time when you were little! Actually your dad just asked me a month ago if I would make it again!". I thought what a weird coincidence!I pulled out the tart slices, and my mom just stared at it and said "That's it! That's the tart I used to make!"
...Whaaaat?? I was all "nah uhhh I made this up! It's my newHoney Blueberry Yogurt Custard Tart" And we started listing off the ingredients, and except for my addition of honey and thyme, it was legit exactly the same. I have no memories ofthe tart, never asked about the tart, definitely don't have a recipe for the tart, and yet I somehow managed to subconsciously remember and recreate one of my mom's delicious recipes from when I was a kid! Must've LOVED that tart but lost it in the whole growing up and forgetting important things phase that is life. Isn't that crazy?!
I think my mind realized how awesomely delicious this particular blueberry custard tart was and decided it would secretly store that information deep in the recesses of my brain until I had too many blueberries one summer dayand needed a decent sweet tooth fix...Tada!!!
So a quick note about this tart: It's delicious. You'll love it. Unbeknownst to me, this is a family recipe and has been around since I was a kid for a reason. My favorite part about this tart is that the custard has a honey yogurt base, which means NO cream! Also, homemade pie crust recipe is included below!
Honey Blueberry Yogurt Custard Tart
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 4 reviews
- Total Time: 1 hour 30 mins
- Yield: 11-inch Tart 1x
Description
Simple, easy, sweet tart dessert recipe perfect for the summertime! Filled with ripe blueberries, a drizzle of honey, and topped with fresh thyme.
Ingredients
UnitsScale
For the Crust
- 1 ¾ cups flour
- ¾ teaspoons sea salt
- 1 ½ teaspoon sugar
- ½ cup butter, chilled and cubed
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons cup cold water
For the Filling
- 2 ½ cups blueberries + few extra to top
- 1 cup whole milk honey yogurt*
- 2 eggs
- 3 tablespoons sugar
- ½ teaspoon vanilla paste
- ½ teaspoon vanilla extract
- Honey for drizzling, fresh thyme for garnish
Instructions
- Preheat the oven to 375˚F.
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the vanilla extract and the water. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Pat the dough down into a disc, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
- Remove the dough from the fridge. Roll it out into a 12 inch circle on a lightly floured surface. Line a removable bottom tart pan with the crust.
- Prick the bottom with a fork. Line the crust with parchment paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and cool completely.
- Make the filling: Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt.
- Place the blueberries on top of the cooled crust. Pour the filling over the berries. Dot the top of the filling with a few extra blueberries
- Bake for 40 to 45 minutes, until crust is golden and custard filling is set.
- Cool for 5 minutes. Drizzle with a little honey and top with fresh thyme sprigs.
Notes
I used Nancy's Plain Whole Milk Honey Yogurt. If you can't find a honey yogurt no worries! Instead, substitute 1 cup of plain, whole milk yogurt mixed with 1 teaspoon of honey.
- Prep Time: 30 mins
- Cook Time: 1 hour
Reader Interactions
Comments
Martha Howar
Omg! So easy and delicious !
Reply
Diana Forsberg
What if I don't have vanilla paste?
Reply
Aberdeen
No worries, just use vanilla extract instead 👍🏻.
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Morgan
What’s honey yogurt? Is this just Greek yogurt and honey?
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See AlsoThe Pinay Homeschoolerjuliana
I'm guessing that you'd want to use a higher fat content yogurt. When you heat up greek yogurt it's prone to separation due to the high protein to fat ratio. I'd suggest full fat but perhaps the author has had success with other fat percentages.
Reply
Aberdeen
You're absolutely right. Separation is much more probable with a lower fat yogurt. Definitely whole milk yogurt! I've updated the recipe to include this information.
Reply
Aberdeen
I'm SO sorry! I was having some issues this time last year with the comments section so this never showed up on my dashboard. I have updated the recipe to address the honey yogurt confusion! I actually used Nancy's whole milk plain honey yogurt but if it is not available near you a quick mixture of 1 cup whole milk plain yogurt and 1 teaspoon honey will work just fine. Apologies again!
Reply
Juliana
I have the same question as Morgan. What kind of honey yogurt? Is it full fat, 2%, 0% fat? I'm just worried about the yogurt curdling while being baked. Thanks!
Reply
Aberdeen
Full fat. If you can't find it in stores, mix 1 teaspoon of honey with 1 cup of whole milk plain yogurt to substitute👍🏻 .
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Kris
Thank you so much for this recipe! It's my new Easter favorite. I had made full fat yogurt in the slow cooker and if you strain it with cheesecloth it is plain "Greek style" yogurt and it worked very well in this tart. So good!
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Aberdeen
You're welcome! Ooo I'll have try that, never made my own yogurt before.
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O Sinha
The texture is really good and it was the perfect amount of sweetness. I didn't expect it to cave in quite as much as it did, but it wasn't too much of an issue. You can throw a few chocolate chips in to add to the sweetness.
Reply
Gina
Swapping out the yoghurt for cream! I love it. Is the consistency different? If I were to make this with rhubarb what would you suggest
Reply
Victoria Schumacher
HI Aberdeen, Do you live in Aberdeen or Seattle...left Seattle & am now in Riverside, CA.
Wondered if you could adapt your recipe to be heart healthy by using almond flour for the crust & cooking the custard stove top eliminating the eggs & using low fat vanilla yogurt, plus honey. Check out "The Mediterranean Diabetes Cookbook" by Amy Riolo. Page 340 for a low fat yogurt custard, No Eggs. With your skill, I'm sure you can develop a healthy recipe to share.Reply
lindsey
should this be stored and served chilled or at room temp?
Reply
DESIREE
I'm a diabetic I was able to use this amazing recipe and I added monk fruit sweetener and opted out of the crust so it was crustless but was delicious I'm amazed at the consistency I always thought you would have to add flour or use cream cheese so happy! I had beautiful blueberries and it turned out really good, thanks to you and your mom who knew it would be like a sinful custard in reality a low fat high protein yummy dessert
Reply
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