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Le Chaudron recipe
Tarte aux myrtilles
Blueberry custard tart
⏱ 50 minServes 8Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1pie crust (250 g / 9 oz)
500 g (18 oz)blueberries
100 g (3½ oz)sugar
2eggs
200 ml (¾ cup)heavy cream
2 tbspalmond flour
- 1 pie crust (250 g / 9 oz)
- 500 g (18 oz) blueberries
- 100 g (3½ oz) sugar
- 2 eggs
- 200 ml (¾ cup) heavy cream
- 2 tbsp almond flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the pastry, prick with a fork and sprinkle with almond flour to absorb the juice.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Spread the blueberries evenly over the crust.
- Whisk the eggs, sugar and cream until smooth.
- Gently pour over the berries.
- Bake at 180°C (350°F) for 35 minutes until set and golden.
- Cool before unmolding and serve at room temperature dusted with powdered sugar.
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