Easy Blueberry Cloud Tart
by Jessie Daye
Equipment
Ingredients
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ⅛ teaspoon fine sea salt
- ½ cup cold unsalted butter cubed
- 1 tablespoon white vinegar
Filling
- 5 cups fresh blueberries divided
- ⅔ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Whipped Cream Clouds
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
Method
- The day before serving, make the whipped cream clouds. In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream into silicone cloud molds, smoothing the tops. Freeze overnight until completely firm.
- Preheat the oven to 400°F. Lightly grease a 9-inch tart pan with a removable bottom.
- Make the crust. In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the vinegar and toss with a fork until the dough just comes together. Don’t overmix.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet.
- Make the filling. In a medium bowl, lightly mash 3 cups of the blueberries. Stir in the sugar, flour, cinnamon, vanilla bean paste, lemon juice, and lemon zest until well combined.
- Spread the blueberry mixture evenly into the prepared crust. Scatter 1 cup of the whole blueberries over the filling.
- Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and immediately arrange the remaining 1 cup of fresh blueberries over the top of the warm tart.
- Cool completely on a wire rack before slicing. Store covered in the refrigerator until ready to serve. Remove the whipped cream clouds and place on tart. Add more lemon zest and allow clouds to come to room temp before serving.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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