Brown Butter Blueberry Tart Recipe

Prepare the Tart Crust

In a saucepan, melt 1 cup of unsalted butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.

Mix Dry Ingredients

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.

Combine Ingredients

Pour the browned butter into the dry mixture, and mix until crumbly. Gradually add 3 tablespoons of ice water, mixing until the dough comes together.

Chill and Roll Out

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. After chilling, roll out the dough on a floured surface to fit a tart pan.

Blind Bake

Preheat the oven to 350°F (175°C). Place the rolled-out dough in the tart pan and blind bake for 15 minutes. Remove from oven and set aside.

Prepare the Brown Butter

In a saucepan, melt 1 cup of unsalted butter over medium heat until browned. Let it cool slightly.

Mix Sugar and Eggs

In a mixing bowl, combine 1 cup of granulated sugar and 3 large eggs. Beat until light and fluffy.

Combine Ingredients

Add the browned butter and 1 teaspoon of vanilla extract to the egg mixture. Mix well, then fold in 1 tablespoon of all-purpose flour.

Add Blueberries

Gently fold in 2 cups of blueberries.

Fill Tart

Pour the filling into the pre-baked tart crust and bake at 350°F (175°C) for 30-35 minutes or until set. Let cool.

Blend Corn and Cream

In a blender, combine 2 cups of heavy cream and 1 cup of corn kernels. Blend until smooth.

Heat Mixture

Pour the blended mixture into a saucepan and heat over medium heat until warm.

Whisk Egg Yolks

In a bowl, whisk together 5 large egg yolks and 1 tablespoon of sugar until pale and thick.

Temper Egg Yolks

Slowly whisk in the warm corn cream mixture to the egg yolks to temper them, then return the mixture to the saucepan.

Cook until Thickened

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve and season with a pinch of salt.

Prepare Saltine Base

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange 2 cups of saltine crackers in a single layer.

Make Butter and Sugar Mixture

In a saucepan, melt 1 cup of unsalted butter and 1 cup of brown sugar together, stirring until smooth.

Pour Over Crackers

Pour the butter-sugar mixture over the saltine crackers and spread evenly.

Bake

Bake for 5-7 minutes, until bubbly. Remove from oven and sprinkle 1 cup of chocolate chips on top. Let sit for a few minutes to melt, then spread the chocolate evenly.

Cool and Break

Let the saltine crunch cool completely, then break into pieces.

Garnish Tart

Sprinkle 1 tablespoon of benne seeds over the cooled tart before serving for added flavor and texture.