Lemon Custard tart with blueberry sauce


This tart has a buttermilk pastry and very nice it is too! This was a new one one me, and as someone how is resistant to go beyond Jamie Oliver's wonderfully rich lemon and vanilla pod short pastry, it was a lovely surprise.

I am reaching into Joy the Baker's homemade decadence for this custard pie. This is a lovely book full of recipes which will have you reading for butter, cream and sugar! I made mine in the Thermomix and have converted it to metric weight. I know I have American readers and I am so thrilled to have you reading, I urge you to buy some digital scales and start baking by weight. Don't throw away the cups they will come in handy for liquids.

Let me give you a reason for why I think cup/ volume is bonkers unhelpful

1 cup flour=140g

1 cup packed soft brown sugar=180g

1 cup butter= 230g

1 cup sour cream=220g



Lemon Custard Tart

  • Servings: 8-10
  • Difficulty: medium
  • Print

For the buttermilk pastry

NB you will only need half this quantity but it makes sense to make a double quantity and refrigerate or freeze the rest for later.

350g plain/all purpose flour or spelt

5g salt

50g sugar

230g very cold unsalted butter, diced

120g cold buttermilk

For the Lemon Buttermilk Custard Filling

220g granulated sugar

Thinly pared rind of 1-2 lemons. I used two but i wanted it to be very tangy. I also have a glut of lemons in the garden!

35g plain/all purpose flour

½ tsp salt

Pinch of freshly ground nutmeg

440g buttermilk

4 large eggs

50 ml lemon juice

5g vanilla extract ( I used vanilla pod scraping because I prefer)


For the Blueberry sauce

110g fresh citrus juice ( I used lemon but you could substitute orange)

80g maple syrup

40g soft light brown sugar

Pinch of salt

320g blueberries. You could substitute cranberries, black current …)

15g vanilla extract


Make the buttermilk pastry

Weigh the flour, sugar and salt to the TM bowl and mix for a few seconds sp3

Add the cold cubed butter and turbo pulse until fine breadcrumb consistency

Add the cold buttermilk and turbo pulse until just brought together

Do not over mix

Turn out onto cling film, pull together, half the mixture, flatten and pop into fridge. If you won't be using the other portion soon then label and date and put in freezer.

You will be able to work it after 30 minutes

Line a 23cm/9″ pie plate

There is no need to blind bake -hoorah!


Make the filling

Preheat oven to 180°C/350°F

Grind the sugar and Leon rind Sp 9 until fine ( it depends how many lemons you have used, just look through the lid)

Set aside

Insert the whisk attachment into the TM bowl

Add the wet ingredients- buttermilk, eggs, lemon juice, vanilla extract and mix thoroughly sp 4

Add the reserved lemony sugar and flour

Mix Sp 4 until well combined

Pour the filling into the unbaked pastry shell

Bake for about 50 minutes, the centre should be set.

Remove and cool on wire rack.


Make the blueberry sauce

Add the lemon juice, maple syrup, sugar, salt and blueberries to TM bowl.

Set reverse blade action and Cook for 6 minutes 100°, spoon speed

This is a thin sauce if you prefer it thicker add a little (10g) cornflour/cornstarch.

It will thicken a little after it cools.

Serve with the cooled tart.

This is very tangy and I was impressed with the buttermilk pastry shell.

Sorry about the lack of good shots. I still haven't got to grips with cutting out a portion of a desert – for photographs- you are taking to a friend! ( even a good friend)

Have a sweet day 🙂



3 Comments Add yours

  1. phb2003 says:

    anne, your photos here are simply amazing – oh my! I so wish I could sample this – but enjoyed reading the recipe and stuff –

    Liked by 1 person

    1. vannillarock says:

      Thank you for such kind comments! It tasted pretty good too.

      Liked by 1 person

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