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Blueberry and cream tart

Blueberry and cream tart

Desserts

Discover this delicious blueberry and cream tart, perfect for a light and refreshing dessert.

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Recipe from Kittycataclysm, Austncorp, Webaware and 6 other contributors (Wikibooks), adapted by Recette de cuisine ·

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This blueberry and cream pie recipe was created by chef Taylor Piercefield.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting20 min
  • Total1 hr 35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$4.92 $0.62 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $0.04
  • $0.12
  • $0.35
  • $2.90
  • $0.06
  • $0.42
  • $1.03

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 200 °C.
  2. In a cul-de-sac (a secluded area), combine sour cream, flour, sugar, vanilla, and egg. ≈ 4 min
  3. Mix until you achieve a very smooth consistency. ≈ 4 min
  4. Add the bilberries and gently mix. ≈ 4 min
  5. To fill the Scottish shortbread. ≈ 3 min
  6. Bake in the oven for 25 minutes.
  7. In a small bowl, combine the flour, butter, and pecans, mixing well. ≈ 4 min
  8. Sprinkle over the pie and bake for another 10 minutes.
  9. Take it out of the oven.
  10. Let cool on a wire rack, then refrigerate.

The bill

Blueberry and cream tart

  • 2 tablespoons of flour$0.04
  • 3/4 cup (150g) of granulated sugar$0.12
  • 1 egg, beaten$0.35
  • 500 g of fresh bilberries$2.90
  • 3 tablespoons of flour$0.06
  • 3 tablespoons of butter$0.42
  • 3 tablespoons of chopped pecans$1.03

Total$4.92

that's $0.62 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 pot (225 g / 8 ounces) of sour cream
  • 2 tablespoons of flour
  • 3/4 cup (150g) of granulated sugar
  • 1 tablespoon of vanilla
  • 1 egg, beaten
  • 500 g of fresh bilberries
  • 1 unbaked 23 cm (9 inch) cream pie
  • 3 tablespoons of flour
  • 3 tablespoons of butter
  • 3 tablespoons of chopped pecans

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