preparation: 30 min | cooking: 15 min | difficulty: ★★★★★

serving portion: 24cm (9.45 inch) Tart Mold

ingredients

dough

• ---

• 125g (4.41 oz) semi-salted butter, very soft

• ---

• 1 egg + 2 yolks

• ---

• 125g (4.41 oz) sugar

• ---

• 1 tsp. baking powder

• ---

• 250g (8.82 oz) flour

• ---

pastry cream

• ---

• 500ml (16.91 fl oz) milk

• ---

• 6 egg yolks

• ---

• 120g (4.23 oz) sugar

• ---

• 1 vanilla pod or 1 Tbsp. pure vanilla extract

• ---

• 40g (1.41 oz) cornstarch

• ---

garnish

• ---

• 175 g (6.17 oz) blueberries

• ---

• 80 g (2.82 oz) icing sugar

• ---

directions

Preparation of the dough

1. Place the soft butter and sugar in a bowl, whisk until creamy; Add the egg yolks then stir; Sieve over this mixture flour and baking powder then knead the dough.

---

2. Make a flattened ball, cover it with plastic wrap then place it in the refrigerator for 2 hours.

---

Preparation of the cream

1. In a sauce pan pour the milk and split vanilla bean; Bring to a boil.

---

2. In a bowl whisk the egg yolks and sugar then add the cornstarch. Add some of the hot milk and whisk; Then pour into the sauce pan and keep whisking until it boils, whisk constantly the mixture for another 30 seconds until it becomes very thick and it is hard to stir.

---

3. Transfer to a bowl and cover with plastic wrap in contact with the cream, so the surface won’t dry.

---

Preparation of the tart

1. Remove the dough from the refrigerator 30 min before use; Preheat the oven to 170°C (338 °F).

---

2. In a non-adhesive pie dish flatten the dough with your hands until 1 cm (0.39 inch) thick, spread it until it rises along the edge; Prick all over the pastry bottom with a fork.

---

3. Bake it at 170°C (338 °F) about 15-20 minutes; Remove pie crust from the oven and allow it to cool totally.

---

4. Spread the pastry cream then delicately place the blueberries and garnish with the icing sugar. Bon appetit!

---

reference

• Cuisine Actuelle

• ---

Tags: baking powder, blueberries, cornstarch, egg, egg yolks, flour, icing sugar, milk, semi-salted butter, sugar, vanilla pod

This entry was posted on Thursday, June 10th, 2010 at 8:00 pm and is filed under sweets & desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.