Classic Blueberry Tart

veenaazmanov.com

INFPgirl

subheading: Shortcrust pastry:

1 ½ cup ( 190 g) All-purpose flour

4 oz ( 113 g) Unsalted butter 1 stick, chilled, cubed

¼ tsp Salt

2 tbsp Sugar

1 Egg yolk large

2 tbsp Chilled water (up to 4 tbsp)

subheading: Pastry Cream:

4 Egg yolks large

½ cup ( 100 g) White sugar

4 tbsp Cornstarch (or 2 tbsp flour)

1 cup ( 240 ml) Whole Milk

1 cup ( 240 ml) Whipping cream (38% fat)

4 tbsp Butter unsalted

1 Vanilla bean (or 1 tsp bean paste)

¼ tsp Salt

subheading: Blueberry filling:

7 oz ( 200 g) Blueberries fresh or frozen

¼ cup Water

¼ cup Sugar

¼ tsp Salt

2 tbsp Cornstarch

subheading: Plus:

4 oz ( 100 g) Fresh Blueberries for decorating

Directions at veenaazmanov.com

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