Created for: Tart Dish
Directions
- Mix the cake flour, icing sugar and salt together in a large Le Creuset Mixing Bowl. Using your fingers, rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the milk, a little bit at a time, until the pastry just comes together. Tip onto a working surface and gently bring together. Form into a disc and flatten slightly. Cover with plastic wrap and place in the fridge to chill for 20 minutes.
- Grease a Le Creuset Fluted Flan Dish. Roll out the pastry on a lightly floured surface to about 3-5mm thick. Line the dish and bake in a preheated oven at 350°F for 10-12 minutes, or until the edges have just started to brown. Lower the oven temperature to 320°F and continue baking for another 8-10 minutes, or until cooked through.
- Make the Crème Pâtissière by scalding the milk and vanilla pod seeds. Place the egg yolks in a mixing bowl and stir in the sugar with a spatula. Slowly add the scalded milk, whisking constantly. Sift in the cornflour. Return the mixture to the pot and place over medium heat, stirring with a wooden spoon, gently boiling the custard until thick and creamy.
- Set aside to cool slightly, then spoon into the chilled pastry case and top with fresh blueberries.
Ingredients
For the Pastry:
- 350g cake flour, sifted
- 150ml icing sugar, sifted
- ½ teaspoon salt
- 150ml butter, cut into cubes
- 100ml milk
For the Crème Pâtissière:
- 500ml milk
- 1 vanilla pod, split open and the seeds scraped out
- 6 egg yolks
- 150ml castor sugar
- 30ml cornflour
- 250g fresh blueberries
Serves 8
Prep time: 10 min
Cook time: 60 min