Print Recipe

Blueberry Custard Crumb Tarts

Blueberry Custard Crumb Tarts, tasty sweet blueberries covered in a Greek yogurt custard filling topped with a wonderfully crisp, crunchy oatmeal crumb.
Prep Time2 hrs 30 mins
Cook Time44 mins
Total Time3 hrs 14 mins
Course: Dessert
Cuisine: Pies and Tarts
Servings: 2 tarts
Author: Ellen


]For the Crust:

  • 3/4 cup all purpose flour
  • 1 1/2 TBS white sugar
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 cup butter (melted and cooled slightly)

For the Blueberry Greek Custard:

  • 2 cups blueberries
  • 1/2 cup white sugar
  • 1/4 cup all purpose flour
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup non-fat plain Greek yogurt

For the Oat Crumb Topping:

  • 1/2 cup old-fashioned oats
  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 tsp lemon zest
  • 1 pinch salt
  • 4 TBS butter softened)
  • 1 tsp cinnamon


]To Prepare the Crust:

  • In a large bowl, mix together the flour, sugar, lemon zest, and salt until combined
  • Stir in the melted butter, mixing with a fork until well combined
  • Divide into thirds and press each third into the bottom and up the sides of a tart pan
  • Cover with plastic wrap and place in fridge for 45 minutes
  • Preheat oven to 350 degrees
  • Place a piece of parchment paper over the crust and fill the crust with dried beans (about 1 cup each)
  • Bake for 20 minutes or until it is mostly baked
  • Remove from oven, remove parchment paper, and beans and let cool for 10 minutes

For the Blueberry Greek Custard Filling:

  • Wash and dry the blueberries very gently
  • In a medium mixing bowl; stir together the sugar, flour, eggs, vanilla, and Greek yogurt until well combined
  • Place your tart pans on a rimmed sheet (to catch any spills)
  • Divide the blueberries between the 3 tart pans
  • Pour 1/3 of the Greek Custard Filling over each tart
  • Bake for 10 minutes
  • Carefully remove from oven

For the Oat Crumb Topping:

  • In a medium mixing bowl; stir together oats, flour, brown sugar, salt, cinnamon, and lemon zest until well combined
  • Add the softened butter and cut in with a fork or use your fingers until well combined and crumbly
  • Top each tart with 1/3 of the oat crumb topping
  • Place in oven and bake for 10 minutes
  • Rotate and bake for another 10 minutes
  • Remove from oven and cool for 1 hour
  • Serve or refrigerate for until ready to serve
  • Keep covered in fridge up to 3 days


**Please read through this whole recipe before making; there are several steps with making and baking the crust ahead, filling and baking with the blueberries and custard filling, and finally baking with the crumb topping. Plus cooling to let the custard set. Plan accordingly. You can even prepare the day before and enjoy its deliciousness the next day - if you can wait.