This tart is simple to make and oh so very tasty. On this occasion it was made with blueberries but you could just as easily substitute strawberries or raspberries, if you prefer. Also, if you want to cheat to save time, you can use store bought pastry.
2 egg yolks
3½ tablespoons caster sugar
3 tablespoons plain flour
1 teaspoon vanilla extract/essence
2 tablespoons thickened cream
250g to 300g fresh blueberries
2 extra tablespoons caster sugar
Short Crust Pastry
150g plain flour
75g unsalted butter
1 or 2 tablespoons chilled water
icing sugar for dusting
thickened cream or ice-cream for serving
1. Combine pastry flour and butter in a food processor and blitz until they resemble coarse breadcrumbs.
2. Add egg and 1 tablespoon of water and blitz momentarily so the dough comes together into largish lumps but not a single, solid ball. If needed add extra water.
3. Turn out dough and knead until the surface is silky and smooth, then wrap in cling film and place into fridge for 1 hour.
4. Meanwhile, whisk egg yolks and caster sugar in a bowl until pale (approximately 1 minute) before adding plain flour and combining.
5. Place the milk and vanilla into a small pot and heat until well warmed and then, gently combine with the egg/flour mixture, a little at a time and whilst stirring continuously.
6. Place the combined mixture into the small pot and heat whilst stirring, until it thickens. Then remove from heat and whisk vigorously for 1 minute so it has a shiny appearance. then set aside and allow to cool.
7. Pre heat oven to 200°C.
8. Remove pastry from the fridge and roll out on a lightly floured surface to form a thin sheet. Lay the pastry into a 22 cm flan/tart tin and set aside.
9. Once the custard mix has cooled add the thickened cream and gently combine. Pour into pastry shell and top with the blueberries.
10. Sprinkle the top of the tart with the extra caster sugar and bake for 40 to 45 minutes or until the custard is sets.
11. Allow to cool and then dust with icing sugar before slicing and serving with cream or ice-cream.
In authentic French patisserie cuisine, the short crust pastry is often substituted with puff pastry which is softer and richer. It depends on your preference, short crust gives a solid, crumbly pastry case whereas puff pastry creates a flaky, layered shell to the tart.