Mini blueberry tarts with orange custard

These gorgeous mini blueberry tarts look impressive, but are super easy to prepare.

Pile luscious fresh blueberries onto a dollop of sweet custard nestled in mini puff pastry cups and you’ve got a sweet little treat that can swing from mid-morning brunch to afternoon coffee to after dinner dessert.

A glaze of orange marmalade and a confetti of orange zest add a citrusy splash to the delicate flavor of the fresh blueberries. Blueberries give you a shortcut because they need no pitting, peeling or chopping. They’re good to go as is. Blueberries from Chile, where it’s summer when it’s winter here, make this delicious dish a year round favorite.

Mini Blueberry Tarts with Orange Custard

Mini blueberry tarts with orange custard recipe

2 frozen puff pastry sheets, thawed
1 cup fresh blueberries


2 cups whole milk
1/2 cup sugar
1 orange, zest finely grated and juice strained
4 large egg yolks
1/4 cup cornstarch
pinch salt
1/2 teaspoon vanilla


orange zest in strips
1/2 cup orange marmalade


Preheat oven to 400 degrees.

Lightly roll out each puff pastry sheet to a 9″x12″ rectangle on a floured surface. Cut each sheet into 12 3×3-inch squares.

Grease two 12-hole mini muffin pan cups. Place one pastry square into each cup. Prick the bottoms several times with a fork. Bake for 20 minutes or until golden brown and pastry is cooked completely.

Remove from pans while warm. Transfer to a cooling rack. Cool before filling.

Make pumpkin puree and let autumn last all year long

Orange custard: In a medium, heavy saucepan, combine the milk, sugar, orange zest and juice. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat. In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a metal spoon until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from the heat. Add salt and vanilla. Chill well before using.

To assemble: Arrange tart shells on a tray, spoon in custard. Top with fresh blueberries. Heat marmalade in a small saucepan. Push marmalade through a strainer into a bowl. Lightly paint blueberries tops with marmalade. Top with orange zest. Serve chilled. Best when served within 12 hours.

Makes 24 mini tarts

Nutrients per tart: Calories 87, calories from fat 27, fat 3 gms, saturated fat 1 gm, cholesterol 37 mg, sodium 23 mg, fiber 1 gm, protein 2 gms

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