For Tart Crust:
1 1/4 cup flour
8 tbsp unsalted buttercut into 6 pieces
1 tsp sugar
Pinch salt
4 tbsp iced water
For Tart Filling:
2 cup milk
1 tsp vanilla extract
6 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 tbsp unsalted butter
For Tart Topping:
8 oz blueberries frozen or fresh
2 tbsp lemon juice
pinch of salt
4 tbsp water
2 tbsp cornstarch
1/4 cup sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the tart dough. Mix together flour, sugar, butter, solt for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 2 hours or more.
SECOND:
Make the shell: Preheat oven to 375°F.
Take the dough out of the refrigerator.
Grease and flour a 10 inch tart pan.
Roll out the dough.
Put it onto the tart pan.
With a fork make some small holes on the bottom of the shell.
Bake it for 15 minutes.
Take out from the oven let it cool
Meanwhile prepare tart filling.
CUSTARD CREAM:
Make the Custard Cream. Place 2 cups of milk in a sauce pan and bring to a boil.
In a medium bowl place 6 egg yolks and 1/2 cup sugar.
Whisk it until fluffy.
FOURTH:
Add and whisk more. Add 1/4 cup cornstarch and whisk again.
Add 1 tsp vanilla extract and whisk again.
Add the hot milk into the egg mixture.
Mix it well.
FIFTH:
Pour it. Pour the mixture through the strainer back into the same saucepan.
Over the medium heat cook it until thick and smooth cream
Whisk it constantly.
There shouldn’t be any lumps.
SIXTH:
Stir and rest. Pour the mixture into a bowl.
Add 1 tbsp unsalted butter.
Stir it.
Put a plastic wrap onto the cream.
This will prevent forming skin on the pastry cream. When cool, let it rest in the refrigerator for a few hours, up to 24 hours.
MAKE THE TOPPING:
Make the topping: Put 4 tbsp water and 2 tbsp cornstarch in a small bowl, mix it well.
Place 8 oz blueberries, 1/4 cup sugar, 2 tbsp lemon juice, pinch of salt, corn starch water mixture in a sauce pan.
Cook it over the medium - low heat.
Cook until thick.
If it’s too thick add more water.
Set a side.
EIGHT:
Assemble it: Spread pastry cream over the baked crust.
Then spoon blueberries on the top of the pastry cream.
Put the tart into a refrigerator for 3 hours or over night.
SERVE IT.
Serve it. Serve it cold with your favorite tea at afternoon teatime.
