Sweet Tart Pastry:
1¼ cups all-purpose flour, plus additional for work surface
3 tablespoons granulated sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, cold, cut into ½ inch pieces
1 large egg yolk
1 tablespoon plus 1 teaspoon whipping (heavy) cream
½ cup granulated sugar
3 tablespoons cornstarch
2 cups milk (preferably whole milk)
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup whipping (heavy) cream
¼ cup confectioners' (powdered) sugar
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
1 cup fresh blueberries, rinsed and dried
Sweet Tart Pastry:
- In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir together the egg yolk and cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Flatten the ball into a 6 inch disc, wrap with plastic wrap, and refrigerate for 30 minutes.
Tip: if refrigerated for more than 30 minutes the pastry will become too cold to roll without cracking. If it becomes too cold, let pastry sit at room temperature 15 to 20 minutes before rolling.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 11 inch circle and fit into one 9 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend 1/8 to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
- While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
- In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
- In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
- Temper the eggs; very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together.
Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
- Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
- In a medium bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, lemon zest, and lemon juice, continue beating until cream is thick and stiff.
- Fold the whipped cream into the chilled filling. Pour filling into cooled tart shell. Arrange blueberries on top of filling. Refrigerate until ready to serve. Refrigerate leftovers.
“Blueberry Cream Tarts” recipe, Victoria http://www.victoriamag.com,
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998,