Friday, July 28, 2017

We've Got The Blues!

Speculoos Blueberry Tart

The perfect summer treat for a lovely picnic!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people 


  • 14 oz sweet shortcrust pastry
  • 1 cup fresh blueberries
  • 1 cup Speculoos cookies
  • 1/4 cup sugar
  • 1 egg 
  • 1/4 cup cream

For the garnish:

  • 2 1/2 cups fresh blueberries
  • 1/4 cup blueberry jam


Blind bake the shortcrust pastry case:

  1. Preheat the oven at 325°F.
  2. Roll out the sweet shortcrust pastry to 1/4 inches thickness on a floured surface. 
  3. Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
  4. Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans. 
  5. Bake for 15 minutes until the pastry edges are slightly colored. 
  6. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.

Prepare the blueberry filling

  1. Mix the egg with the sugar and cream. 
  2. Place the Speculoos cookies in a blender and mix until they have a breadcrumbs texture. Scatter the Speculoos breadcrumbs in the pastry case. 
  3. Place 1 cup blueberries onto the Speculoos and pour the egg mix over the top.
  4. Bake for 10-15 minutes or until the egg mix has set. Leave to cool.
  5. Garnish with the fresh blueberries
  6. Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
  7. Heat the blueberry jam and glaze the pie.

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