Buttercream & Frosting Facebook Live Recipes Fruit Patisserie & Pastry Swiss Meringue Buttercream Whipping It Up!

Whipping It Up! Blueberry Tart

Whipping it up Blueberry Tart is a delicious thin sweet pastry case, filled with blueberry curd and finished with Whipping it Up Swiss Meringue Buttercream.

It is a perfect all year round dessert and lasts well in the fridge for up to 2 weeks.  You could also change the blueberries for mixed berries and the Whipping It Up for another flavour to complement.

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For the Curd
125g (5oz) of Blueberries Fresh or Frozen 
1 Tbsp of water 
1 Egg plus 1 Egg Yolk 
90g (3oz) Caster Sugar 
40g (3 Tbsp) of Unsalted Butter 
For the Pastry
225g Plain Flour 
110g Softened Butter
80g Sugar and Crumbs Blueberry or Vanilla Natural Flavoured Icing Sugar 
1 Large Egg
For the Whipping It Up Swiss Meringue Buttercream
250g Sugar and Crumbs Whipping It Up Vanilla 
250g Unsalted Butter (must be soft to the touch)
135ml Tepid Water (room temperature cooled water from the kettle)


1. Begin by making the Blueberry Curd, place the blueberries and water into a clean pan and heat on medium heat for a few minutes until the water changes colour and the blueberries begin to burst.

2. Drain the mix through a sieve into a bowl and squeeze the blueberries until all you are left with is the skins, discard these, return the blueberry juice to the pan and add the sugar and butter, stir until dissolved, turn the heat down to low and add in the eggs whisking slowly.  Whisk until thickened and you can see a ribbon (trail) in the sauce.  This should take approx 8-10 mins.  You may need to sieve again.

3. When the curd is ready place in an airtight container, leave on the side until fully cooled and then place in the fridge overnight.

4. In a clean mixing bowl make the pastry by adding the flour and icing sugar and mix in, using your fingers add the chopped butter and mix until you form a breadcrumb texture.

5. Add in the egg and combine until you make a smooth dough, wrap it in clingfilm and place in the fridge for no less than 30 minutes.

6. Grease a loose bottom flan tin (8-10ins) with a little butter and preheat the oven to 180c (355F, Gas mark 4)

7. Take the pastry out of the fridge, unwrap and roll out to 3mm over some flour on a clean surface.

8. Line the tart tin with the pastry, push it down into the grooves and base, make sure you cover all the sides as the pastry will shrink a little.  Prick all over with a fork and then return to the fridge for a further 15mins.

9. Take the pastry out of the fridge again and place a sheet of parchment paper over the top, cover the paper with baking beans or rice and cook in the oven for 15 minutes, take out the paper and beans/rice and return to the oven for 3 more minutes.  Take out and leave to cool.

10. Make the Swiss meringue buttercream, add the 250g butter to a mixing bowl and beat until creamy and smooth and has turned a pale yellow.  Approx 6 minutes.

11. Add in the whipping it up, chop in and again beat in until combined and smooth and a medium speed.

12. Add in the water from a jug very slowly until combined, the mixture will curdle and then go smooth so don’t worry, increase the speed and then let it beat until it comes away from the side of the bowl, it should look smooth and silky when ready.

13, assemble the tart by spreading the curd into the base of the tart evenly and then fit a nozzle into a piping bag fill with the swiss meringue and then decorate as desired.  You can try adding fresh fruit, chocolate shavings or icing sugar to the top to finish.

Top Tips 

The bowl for the swiss meringue must be spotlessly clean.

The bowl must also not be cold, it must be warm.

You can make this recipe in individual tart tins if desired for a personal touch too.  The pastry will be enough to make 8 small tins.

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