Blueberry Cream Tart
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
37
Spice
37
Sweetness
56
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1.5 cups
Flour2 cup
Sugar1
Egg Yolk4 cups
Blueberry2 cups
Milk (not skim)2.5 tsps
Gelatin (powdered)2 tbsps
Water (cold)Directions:
1
Put the flour in a large bowl
2
Add the sugar and mix
3
Make a well in the center and place the butter and egg yolk in the well
4
Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose
5
The dough will be crumbly, but when you squeeze a handful, it should hold together
6
Sprinkle the dough into a 10-inch pie or tart pan
7
Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners
8
It should make a clean right angle where the sides meet the bottom
9
Chill the crust at least 30 minutes, or covered, up to 3 days
10
Heat the oven to 400 degrees
11
Bake until light golden brown, 20 to 25 minutes
12
Let cool before filling
13
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart
14
(You'll need about 1 cup
15
) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils
16
Immediately turn off the heat and set aside to infuse for 10 minutes
17
Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain
18
Whisk the egg yolks and sugar together in a bowl
19
Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture
20
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon
21
At 160 degrees, the mixture will give off a puff of steam
22
When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog
23
If you don't have a thermometer, test it by dipping a wooden spoon into the mixture
24
Run your finger down the back of the spoon
25
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough
26
When it is ready, quickly remove it from the heat
27
Meanwhile, fill a large bowl with ice water half way
28
Strain the mixture into a medium bowl to smooth it and remove the vanilla bean
29
Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside
30
Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often
31
Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream
32
Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell
33
Spread until smooth and even
34
Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim
35
Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side