Blueberry Vanilla Tarts

Recipe from Gourmet Traveller

Blueberry Vanilla Tart

Ingredients:

For the shortcrust pastry

225g unsalted butter

100g caster sugar

1 egg, beaten

350g plain flour

For the frangipane

100g unsalted butter

100g caster sugar

3 eggs

40g plain flour

125g ground almonds

For the crème patissière

1ltre milk

1tbsp vanilla bean paste

250g caster sugar

6 egg yolks

40g plain flour

40g corn flour

blueberries

icing sugar, to dust

     

Method:

1. For the frangipane, beat together the butter and sugar for two minutes, then gradually add the eggs. Once combined, add the flour and almonds and beat for a minute. Cover and refrigerate overnight.

2. For the pastry, cream together the butter and sugar, then beat in the egg. Gradually add the flour, then refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use to line individual tartlet tins or one larger tart tin. Refrigerate for a further 20 minutes.

3. Preheat the oven to 180C/350F/mark 4. Cover the pastry with baking paper, then fill with baking beans or raw rice and blind-bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes, or until the pastry is dry and light golden brown. Remove from the oven, fill the tart/tartlets with the frangipane and bake for 10 minutes or until golden brown.

4. For the creme patissière, place the milk, vanilla and sugar in a large saucepan and bring to the boil. In a large heatproof bowl, whisk together the egg yolks and flours. Gradually pour the hot milk mixture into the egg-flour mixture, whisking constantly. Return to the saucepan and cook over a medium heat to thicken. Reduce the heat and cook gently for 5 more minutes. Transfer to a heatproof bowl and leave to cool to room temperature.

5. Once the creme patissière has cooled, use to fill the pastry case/cases and top with the blueberries, then dust with icing sugar.