PREP TIME: 20 minutes + 3 hours to chill
COOKING TIME: 55 minutes
MAKES one 9-inch (23-cm) tart (12 servings)
This tart is a crowd-pleasing recipe that’s perfect for picnics and summery lunches. It features the ingenious mozzarella pastry dough, which results in a buttery crust that tastes very similar to traditional pastry, and a velvety egg custard filling that is similar in texture to crème brûlée. Fresh berries and whipped cream top it off.
CRUST
1 recipe Mozzarella Pastry Dough (here)
BLUEBERRY CUSTARD FILLING
5 large egg yolks
2 large eggs
1½ cups (360 ml) heavy cream
1 cup (150 g) fresh blueberries
½ cup (120 ml) whole milk
½ cup (95 g) granulated low-carb sweetener of your choice
TOPPING
1 cup (240 ml) heavy cream
1 cup (150 g) fresh blueberries
- Preheat the oven to 300°F (150°C).
- Make the pastry dough according to the recipe instructions on here. Line a 9-inch (23-cm) round pie dish with the dough and cover it with parchment paper. Place the crust in the oven to par-bake for 15 minutes.
- Make the filling: Place all the ingredients in a blender and blend on high until smooth, 2 to 3 minutes, then pour into the crust and return to the oven.
- Bake the tart for 30 to 40 minutes, until the custard is just set but still has a slight wobble in the center. Chill for at least 3 hours or preferably overnight.
- When the tart is fully chilled, whip the cream, spread over the top, and finish with a layer of fresh blueberries. Enjoy the tart cold and store in the refrigerator for up to 3 days.
