Baked Coole Swan Blueberry Custard Tart


Sweet Pastry

  • 125g Butter
  • 125g Caster Sugar
  • 1 Egg
  • 250g Plain Flour

Custard Filling

  • 1 Teaspoon Vanilla Extract
  • 2 Eggs
  • 50g Caster Sugar
  • 25g Plain Flour
  • 180ml Cream
  • 100ml Coole Swan


To Serve

300g Fresh Blueberries



  • Preheat oven to 165.C.
  • For the sweet pastry, cream butter and sugar together. Add the egg and mix well. Add the flour, do not over mix. Wrap the pastry and refrigerate.
  • When rested, roll and line a 8” round tart shell and blind bake in the preheated oven for 8-10 minutes, remove the baking beans and bake for a further 6 minutes or until the shell is cooked.
  • For the Coole Swan custard, mix all the ingredients together, strain to achieve smooth consistency.
  • Leave in fridge for 2 hours. Re whisk before use.
  • To assemble, scatter 3/4 of the blueberries into the tart ring and top with the Coole Swan custard mix, Scatter the remaining berries on top.
  • Bake at 150ÅãC for about 25-30 minutes or until the custard is set.
  • To check this give the tart a gentle shake and if the center wobbles like jelly, it’s ready!

Makes 1 x 8″ Tart