Canyon Ranch Blog

French Blueberry Cream Tart

Nutrition Information (per serving)

3 g
60 mg
23 g
3 g
1 g
58 mg

⅓ cup cane sugar
2 lg eggs
⅓ cup all purpose flour
Pinch sea salt
¼ cup nonfat milk
2 tsp lemon zest
2 Tbsp unsalted butter, melted
2 cups blueberries
2 Tbsp powdered sugar

  1. Preheat oven to 350F. Line the bottom of a 9-inch fluted tart pan with parchment paper, then spray well with canola oil spray and dust with flour.
  2. Using an electric mixer with a whisk attachment, whip sugar and eggs together until thick and lemon yellow in color.
  3. In a small bowl, combine flour and salt.
  4. Alternately add in flour/salt mixture and milk into egg mixture until well combined. Add lemon zest.
  5. Spread blueberries over the bottom on the prepared pan. Drizzle melted butter over blueberries. Pour batter over the blueberries. Bake 20 minutes, or until tart is set and a toothpick inserted in the middle comes out clean. Cool.
  6. Invert tart onto a plate. Dust with powdered sugar and cut into 8 slices.
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