This recipe is translated from Cookpad Taiwan. See original: 
藍莓卡士達塔
藍莓卡士達塔 
Blueberry Custard Tart
Psyche Chang @psychechang
This blueberry custard tart, made with blueberry jam and whipped cream, is refreshing and not overly sweet. It pairs perfectly with fresh blueberries and a crispy tart crust. ❤
Open in Cookpad AppCooking Instructions
- 1
[Tart Crust] Sift the powdered sugar and cake flour together and mix well. Add the butter, cut into small pieces, ensuring each piece is coated with flour. Use a spatula to cut the butter into the flour until it resembles fine sand. Add the beaten egg yolk and mix with a spatula using a pressing motion until it forms a dough that holds together (add a little milk if too dry). Wrap in plastic wrap, shape into a thick disc, and refrigerate overnight.
- 2
Remove the tart crust from the fridge and let it soften slightly. Sprinkle bread flour on the work surface, rolling pin, and dough to prevent sticking. Roll the dough out to about 1/8 inch thick.
- 3
Press the dough into the tart mold with your hands, trimming the excess with a spatula. Use a fork to poke holes in the bottom to prevent puffing during baking. Freeze for 1 hour.
- 4
Preheat the air fryer to 390°F for 5 minutes. Bake the frozen tart crust at 355°F for 10-12 minutes until golden. Brush the surface with egg white and bake for another 5 minutes. Let cool.
- 5
[Vanilla Custard] Whisk the egg yolk and sugar until pale. Add the sifted cake flour and cornstarch and mix well. Heat the milk with vanilla extract until it bubbles at the edges, then remove from heat. Slowly pour the milk into the egg mixture while stirring. Return to low heat and cook, stirring, until thickened. Pour into a heatproof container, cover with plastic wrap to prevent a skin from forming, and refrigerate.
- 6
[Whipped Cream] Pour the heavy cream and sugar into a small wide-mouth glass jar (like a pickle jar). Cover and shake vigorously until you no longer hear the cream moving, indicating it is whipped.
- 7
[Blueberry Jam] Combine the blueberries and sugar in a small pot. Heat on low, stirring, until slightly thickened. Let cool.
- 8
Mix 50 grams of custard with the whipped cream and blueberry jam.
- 9
Fill the tart crust with the blueberry custard mixture, then top with blueberries. Refrigerate for 4 hours before serving. It's even better slightly frozen.
- 10
The tart crust recipe makes enough for two 4.7-inch molds.
- 11
For homemade vanilla extract, refer to https://cookpad.wasmer.app/tw/食譜/7554117
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