Blueberry Tart

This is a very similar tart to the strawberry tart. Fresh blueberries and a rich pastry cream - in this case infused with cherry liquor instead of vanilla. 

Ingredients: Tart Base

1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter

Ingredients: Custard

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup corn starch (sifted)

3 Tbs. Cherry Liquor (to taste)

3.5 Tbs unsalted butter at room temp and cut into bits

Ingredients: Topping

2 pints fresh blueberries

Method: Tart Base

1. Preheat oven to 375F.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 30min).

6. Take out the freezer, and prick all over with a fork.

7. Bake until golden (20-25min).

8. Let cool to room temp.

Method: Custard

1. Bring the milk to boil in a small saucepan.

2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick.

3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly - always adding a small bit whilst you whisk).

4. Keep whisking and pour in the rest of the boiling milk.

5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking.

6. Keep boiling for around 1 min, then remove from the heat.

7. Whisk in the cherry liquor

8. Let sit for 5 min.

9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).

Method: Topping

1. Wash, and dry blueberries.

Method: Assembly

1. Once the tart base has cooled, add the pastry cream. Smooth the top with a mini pastry scraper or a rubber spatula.

2. Place the strawberries on top in a manner that pleases.

From Dorie Greenspan "Baking From My Home to Yours" p. 377.