Transform vanilla pudding and blueberry pie filling, with a crisp puff pastry crust, into a pastry-case worthy dessert. This Blueberry Pudding Tart is a showstopper and tastes as good as it looks.
Tart recipes so sweet and delicious that you’ll want seconds every single time! Whether you’re making this Chocolate Glazed Tart or Nutella-Hazelnut Tart or possibly individual apple filled tarts, you’ll never go wrong with any of these desserts.
Blueberry Pudding Tart Recipe
One of the things that makes this blueberry pudding tart so easy to put together is using store-bought frozen puff pastry. Having puff pastry available in the freezer means you are always only a few steps away from an amazing dessert or appetizer if the occasion should arise.
If you’ve never used puff pastry before, I promise it couldn’t be easier. This is definitely one of those times where taking some help from the freezer aisle is the smart move.
Overall this tart couldn’t be easier to put together. You can use packaged vanilla pudding or make your own. Use prepared blueberry pie filling or cook down fresh blueberries into a compote to swirl into your pudding. Either way, it’s a stunning dessert.
Ingredients for Blueberry Pudding Tart Recipe
Full recipe and instructions can be found at the bottom of the page.
- vanilla pudding – You can use packaged vanilla pudding, the ones you find in the snack aisle of the grocery store or you can make your own. If you make your own, it will need to be completely cooled before using it. Do not use instant vanilla pudding.
- blueberry pie filling – you can also use fresh blueberries. See recipe notes at the bottom of the recipe card on how to do that.
- puff pastry
- lemon zest
How To Make Blueberry Pudding Tart
Step one: Preheat oven to 400 degrees F.
Step two: In a medium bowl, stir together vanilla pudding with cornstarch. Set aside.
Step three: In another bowl, combine blueberry pie filling with lemon zest.
Step four: Fit puff pastry into a 9″ tart form, until it covers it evenly. You will need to trim the ends, but don’t throw them away. Instead cut out little patterns, such as hearts, to decorate your tart. Or fill them with Nutella or extra pie filling and turn them into turnover pockets you can also bake in the oven.
Step five: Pour pudding mixture into the tart form.
Step six: Add spoonfuls of the pie filling (see picture in the recipe post) and stir carefully with a fork to get a marble effect.
Step seven: Place tart pan in the middle rack of your oven and bake for 30-40 minutes until the pastry is golden brown and the filling is moving only very slightly. If the pastry is getting too dark, place a piece of foil over the pan.
Step eight: The filling will still be wobbly, but once it cools down, it will be firm.
Step nine: Let it cool completely before slicing. Keeps in the refrigerator for up to two days.
Store Bought Puff Pastry vs. Homemade Puff Pastry
If I’m being honest, it’s really hard to tell the difference between store-bought and homemade.
In general, homemade puff pastry will puff up a little nicer than store bought and yes the texture can be more delicate, but it’s honestly a really small difference.
The real advantage I see with homemade vs store-bought is that you can choose the butter and this is what makes a world of difference in the flavor of puff pastry.
You can seek-out all butter brands of puff pastry, they do exist. Puff pastry made partially or entirely with shortening or any other fat will have an inferior taste to those made with butter alone. Read the labels and ingredient lists carefully.
How to Thaw Frozen Puff Pastry Properly
The best way to thaw frozen puff pastry is letting it thaw in the refrigerator overnight.
If you forgot to take it out of the freezer the night before, let it thaw on the counter, but you have to keep an eye on it. You need to catch it when it’s pliable enough to be shaped, but it can’t be warm where the dough is too limp to shape and the butter within the layers begins to melt.
It’s best to plan ahead for the overnight thaw.
- Thaw puff pastry in the refrigerator overnight.
- See recipe notes if you want to make your own vanilla pudding or use fresh blueberries.
What is the Difference Between a Tart and a Pie?
A tart can sweet or savory. It has shallow sides and only a bottom crust. Tarts are usually made from some type of pastry dough that is firm and crumbly or in the case of this recipe with puff pastry.
A pie can also be sweet or savory with a filling. However, a pie dish has sloped sides and the pie itself can either have only a bottom crust or both a bottom and top crust. A pie crust is traditionally made of flour, salt, cold water, and lard (or shortening), but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter.
Can I Make This Tart Ahead of Time?
You can. However, puff pastry tastes best fresh. This tart can be kept in the fridge for up to two days. You can easily reheat slices in the oven or air fryer. This tart does not freeze well because it changes the consistency of the pudding and the tart overall gets mushy.
You can easily substitute other types of fruit. Strawberries and cherries are a perfect choice.
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Blueberry Pudding Tart
- Preheat oven to 400 degrees F.
- 1 (8 oz) package puff pastry, thawed
- 2 cups vanilla pudding*
- 1 tbsp cornstarch
- 2 cups blueberry pie filling**
- 1 tsp lemon zest
- Preheat oven to 400 degrees F.
- In a medium bowl, stir together vanilla pudding with cornstarch. Set aside.
- In another bowl, combine blueberry pie filling with lemon zest.
- Fit puff pastry into a 9" tart pan (it does not need to have a removable bottom), until it covers it evenly. You will need to trim the ends, but don't throw them away. Instead cut out little patterns, such as hearts, to decorate your tart. Or fill them with Nutella or extra pie filling and turn them into turnover pockets you can also bake in the oven.
- Pour pudding mixture into the tart form.
- Add spoonfuls of the pie filling (see picture in the recipe post) and stir carefully with a fork to get a marble effect.
- Place tart pan in the middle rack of your oven and bake for 30-40 minutes until the pastry is golden brown and the filling is moving only very slightly. If the pastry is getting too dark, place a piece of foil over the pan.
- The filling will still be wobbly, but once it cools down, it will be firm.
- Let it cool completely before slicing. Keeps in the refrigerator for up to two days.
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