My kids and I love berries, so when we saw wild blueberries at the local farmers' market we couldn't resist them. We ate them au natural or added them to our smoothies, but the real purpose of our purchasing was the Blueberry Tart.
This delicious tart has a fresh taste because it uses raw fruits (It's also very versatile because blueberries could be replaced with strawberries, raspberries, blackberries...)
Let's begin with the crust. The classic Sweet Pastry Crust @ JoyOfBaking is good, but I prefer to use my version (Follow the same procedure except for the ingredients)
250 gr All purpose Flour
125 gr unsalted Butter
125 gr sugar
1 Egg and 1 Yolk (2 Yolks if the eggs are small)
1/8 teaspoon Salt
The heart of this tart is a luscious pastry cream. I found the recipe in my new "treasure" book written by the Italian Master pastry Chef Maurizio Santin Pasticceria le mie ricette di base)
500 ml whole Milk
130 gr Sugar
40 gr all purpose Flour
100 gr Yolks
1 Vanilla bean - My guys aren't vanilla lovers so I skipped it ;)
In a saucepan bring the milk and the vanilla bean to the boiling point (Just until milk starts to foam up). Remove to the heat and later remove the vanilla bean.
In a medium sauce pan mix sugar and eggs together. Add the flour to the egg mixture, until you get a smooth paste.
Add slowly the warm milk to the paste, whisking constantly to prevent curdling. Put the saucepan back over the heat (medium) and cook until the mixture become thick and is boiling, again whisking constantly! When you see the first bubbles remove from the heat and pour the cream into a clean bowl. In order to prevent a crust from forming, cover the cream surface with plastic wrap.
Cool the cream to room temperature.
The last step is the easy one, let's go decorating!
Spread the pastry cream onto the bottom of the pastry shell (3/4 if the empty space). Place the clean fruits on top of the the cream (randomly or in a concentric pattern) and after arranging the fruits gently brush them with some jelly glaze.