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. Aaaand 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 new Honey 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 of the 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 day and 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!Print
For the Crust
- 1¾ cups flour
- ¾ teaspoons sea salt
- 1½ 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
- 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.
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.