Blueberry Tart

Preheat oven to 375F

Tart Shell
3/4 cup unsalted butter, room temperature
2 cups all purpose flour
1 tsp sugar
1/4 cup whole milk, room temperature
1 egg yolk

Pastry Cream
1 1/2 cup whole milk
1/2 cup sugar1/4 cup ilk
1/4 tsp salt
4 egg yolks
1 tsp vanilla
1 Tbsp unsalted butter
1/3 cup heavy cream

Blueberry Topping
4 cups fresh or frozen blueberries
1 1/4 cup sugar
1 Tbsp cornstarch
1/4 cup cold water

Tart Shell
1. Combine flour, sugar & salt in a medium bowl. Add butter and combine. Mix milk & egg
together and add to flour-butter mixture, Form into a ball, cover with plastic wrap &
refrigerate at least 1 hour. Roll out and place in a 9 inch tart shell and let rest 15 minutes in
the refrigerator. Be sure to dock the shell. Bake until golden brown.about 20 minutes
Let cool completely before filling with pastry cream.

Pastry Cream
Heat milk over medium heat until steam rises, be careful not to let the milk boil!
Mix flour, sugar & salt in a medium bowl. Add egg yolks and combine. The mixture will be
lumpy but don’t worry, it will smooth out.

Place unsalted butter in a medium bowl with a strainer placed over bowl.

Gradually (very slowly) add the hot milk to the egg mixture while stirring. Placing the bowl on a
dish towel so it doesn’t move around will make this easier.

Return the mixture to the pot and cook over medium heat until thick and bubbly, stirring
constantly.

Strain pastry cream into bowl with the butter, add vanilla and stir to combine. Cover surface with
plastic wrap and refrigerate.

When pastry cream is cold whip the heavy cream and fold into the pastry cream. Return to
refrigerator until ready to add to tart shell. Can be made a day ahead

Blueberry topping
Heat berries and sugar over medium heat until they come to a boil.

Mix cornstarch and cold water together to form a slurry. Add to the blueberries and stir until
combined. Cook until berries are a jam consistency about 10 minutes.

Refrigerate until cool. Can be made a day ahead.

To assemble: layer pastry cream on bottom of tart shell and top with berries. Can top with
whipped cream and a bit of lemon zest.

Refrigerate until set about 2 hours.

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