Blueberry Tart

 

The tart shell can be made ahead and frozen. I baked it the day before and let it cool down and assembled with the cooled Blueberry filling. Serve with some chilled Creme Anglaise or Vanilla Ice cream.

Ingredients

Tart shell [Pate Sablee]

All-purpose flour - 2+1/4 cups
Butter [softened] - 1 cup
Sugar - 1 cup
Egg yolk - 1
Salt - 1 tsp
Vanilla extract - 1 tsp

Blueberry Filling

Frozen blueberry - 5 cups
Lime juice - 2 tsp
Vanilla extract - 1 tsp
Salt - 1/4 tsp
Sugar - 3/4 cup [adjust according to your preference]
Brandy - 1 tbsp
Corn starch - 2 tsp [Refer Notes]
Water - 1/4 cup

Crème Anglaise

Egg yolks - 6
Sugar - 1/2 cup
Half n Half - 2 cups
Salt - a pinch
Vanilla extract - 2 tsp

Notes - Add an extra teaspoon of Cornstarch if you prefer a thicker consistency.

Cooking

Tart shell [Pate Sablee]

1. Sift the flour and add the salt, keep it aside.
2. Beat the Butter [at room temperature] and Sugar until well incorporated [I used a stand mixer on medium speed, about 5-7 mins].
3. Add the Egg yolk [at room temperature] and Vanilla extract and mix well [about 2 mins]
4. Finally add the sifted flour mixture and incorporate it using a spatula, inorder to prevent over-mixing.
5. Chill the dough for 30 mins in the Refrigerator and then smooth the chilled dough evenly [using your fingers] into a 8 inch Tart pan
   and poke using a fork on the bottom of the shell.
6. I stored the wrapped unbaked Tart shell in the freezer until the day I had to bake and assemble it.
7. Blind bake the frozen shell at 350 F for 20-25 mins [I used pie weights for the first 20 mins,
   then removed the parchment paper with the pie weights for the last 5 mins]
8. Once baked, let it completely coold down in its pan before assembling the filling.

Blueberry Filling

1. In a saucepan, add the frozen blueberry, lime juice,vanilla extract, salt and sugar. Keep stirring on medium heat on the stove.
2. Once the sauce starts bubbling, add the brandy and cook for another 2 mins on low heat.
3. In a cup, mix the Corn starch and water to form an even slurry.
4. Pour the Corn starch mixture into the Blueberry sauce and keep stirring. The sauce will start to thicken quickly.
   Remove from the stove and pour it into a bowl to cool down.
5. Once the filling cools down, pour it onto a cooled Tart shell and refrigerate it before serving.
   I assembled mine a day ahead.

Creme Anglaise

1. In a saucepan, heat the Half n Half and sugar on medium heat.
2. In a separate bowl, whisk the Egg yolks, Vanilla extract and salt.
3. Once the half n Half starts emanating steam, carefully pour 1/2 cup of the hot liquid into the Egg mixture and keep whisking.
4. Now transfer the Egg yolk mixture into the hot mixture on the stove [on low heat] and keep whisking.
   Once it starts to thicken, strain and transfer the sauce into a bowl to cool down.
5. Refrigerate the sauce after it cools down. This is best made a day ahead for the sauce to thicken.

Note - I would highly recommend to watch a few recipe videos on Creme Anglaise to understand the process better and avoid overcooking the Eggs.

Serve the tart with the Creme Anglaise.