• Prep Thyme Kim

Blueberry Tart with Graham Cracker Ginger Crust

Updated: Sep 19, 2019

Tart vs Pie, what's the difference? Tarts don't have crust on top.



  • 12 graham crackers or 1 3/4 cups of crushed graham crackers

  • 1/4 cup crystallized ginger - diced (found in store near dried fruits)

  • 3 tablespoon butter (softened)

  • 1 egg white

  • pinch salt


  • 1/4 cup water

  • 5 cups blueberries (optional additional 1 cup fresh blueberries)

  • 1/2 cup sugar in the raw or any sugar

  • 2 tablespoon water

  • 2 tablespoon cornstarch

  • 2 tablespoon lemon zest

  • 2 tablespoon lemon juice


CRUST - adapted from Food and Wine

  1. Preheat oven to 375

  2. In a food processor or blender combine the graham crackers, crystallized ginger, butter, and salt

  3. Pulse until crumbles

  4. Pour into tart pan

  5. Flatten the bottom and sides, then pinch the edges until it's even

  6. Bake for 25 minutes

  7. Set aside and cool for at least an hour, and fill the next day or proceed with your filling


  1. Mix together 2 tablespoon water + 2 tablespoon cornstarch - set aside

  2. On your stove, bring to boil, 1 1/2 cup blueberries, sugar and water

  3. Add cornstarch mix

  4. Turn off stove and stir, add 3 1/2 cups of blueberries

  5. Stir, then let cool

  6. Pour into tart shell, and store in fridge till ready to eat, or freeze

Optional: add 1 cup fresh blueberries on top of the cooked berries

Optional: Add some lemon zest on top of tart

Note: If you are using a tart shell you previously made, let it thaw first, then add filling