Blueberry Vanilla Tart

I realise it's been a while since my last post! My husband and I have spent the last 3 weeks holidaying in Perth, then making our way over to Daylesford in county Victoria. Honestly, I couldn't think of a better way to kick off spring. We had the opportunity to catch up with family, see gorgeous countryside, taste some local produce and sample some beautiful wines. 

Unfortunately, holidays don't last forever! We are both back at work, but still enjoying this beautiful spring weather. To celebrate this season, and the arrival of yummy blueberries, I decided to make a blueberry vanilla tart.

I came across this recipe by Serge Dansereau on the Australia Gourmet Traveller website. There are three components to this recipe - the pastry, the frangipane filling, and the custard filling. I made the frangipane filling a day ahead, as it needs to refrigerate overnight, and this also allows for more time the next day to focus on the other components. 

I couldn't fault this recipe. I loved everything about the tart. The pastry was beautifully short, making it easy to eat; the frangipane filling worked really well at the base of the tart, adding a lovely crumbly texture; and the vanilla custard contrasted well with the slight tartness (but still equally sweet) of the blueberries. If there was ever a tart to make in spring/summer - this is it! :-)

Blueberry Vanilla Tart

Recipe by Serge Dansereau, Australian Gourmet Traveller

Makes 8-10 tarts

Tart

225g butter

100g caster sugar

1 egg, beaten

350g plain flour

3-4 punnets ripe blueberries

Frangipane filling

100g butter

100g caster sugar

3 eggs

40g plain flour

125g ground almonds

Vanilla custard filling

4 cups (1 litre) milk

1 teaspoon vanilla bean paste

250g white sugar

6 egg yolks

40g plain flour

40g cornflour

 

For the frangipane filling..

1. Beat butter and sugar in an electric mixer until light and fluffy. Add eggs and beat until combined. Sift in flour and ground almonds to the mixture and beat for about 1 minute. Cover with plastic wrap and refrigerate overnight.

For the pastry..

2. Cream butter and sugar together in a bowl until light. Add egg and continue beating until combined. Add flour, slowly, to mixture. Turn dough out onto a bench and use fingers to bring together. Cover with plastic wrap and refrigerate for 1-2 hours (in the meantime, you can make the custard filling). 

3. Remove pastry from refrigerator and roll out to about 3mm thickness. Lightly grease tartlet rings of your choice (as you can see I used a couple of sizes) and place on a baking tray lined with baking paper. Line tartlet rings with pastry. Refrigerate the tart shells for 20 minutes. 

4. Preheat oven to 180˚C. Blind bake tart rings for about 10-15 minutes, or until lightly golden brown. Remove from oven and evenly spread about a tablespoon of frangipane filling on the base of each tart. Place tarts back in the oven ad bake for a further 10 minutes, or until golden brown. 

For the vanilla custard..

5. In a saucepan, slowly bring milk, vanilla bean and sugar to the boil. In a large bowl, cream egg yolks and flours together. Slowly pour the boiled liquid into the egg mixture, whisking to combine the mixtures as you pour. Return the mixture to a saucepan over medium heat. Continue stirring until the custard thickens. Continue to mix over low heat for a further 5 minutes. This helps to 'cook out' the flour taste. 

6. Pass custard through a sieve and place in a bowl. Cover top of custard with plastic wrap or baking paper to prevent a skin from forming and refrigerate until custard has reached room temperature. 

7. Spoon enough custard on the top of each tart, making sure it is level with the pastry. Place blueberries on top of each tart to ensure all the custard is covered. Dust lightly with icing sugar and serve.