Throwback! I was going through my phone the other day and I realized I never posted about my blueberry tart pastries! I took all the pictures yet completely forgot to do the typing! Ah well here it is!
It’s blueberry season!! (At least it was some weeks ago when I actually made these….) I was at the farmers market and there was just this cutest stand with piles and piles of blueberries and then my head started to race– blueberry muffins? Blueberry pie? Blueberry crisps? NO! Blueberry tarts!!
In a past post, I’ve made Strawberry Fruit Tarts and were so easy and simple I decided to make it again, only to top it this time with blueberries! I gave it a final dusting of powder sugar and was SO satisfied with the results!
I had previously went a little crazy at Pier 1 Imports. They were having a summer sale and I was just excited to see what else they had that, well, I can have. They had the most beautiful lace plates that I absolutely could not resist. The detail work in the border just brings everything to another level. I also stocked up on some mini casserole dishes and mini trifle bowls to be made into a tiramisu! Either way, my wallet and bank account is in grave danger every time I go in. I always spend more that intended, but leave being more inspired and creative with what to make next!
Basic Fruit Tart
Pate sucree (Sweet Shortbread Crust)
adapted from Joy of Baking
1 cup flour
pinch of salt
1/3 c powdered sugar
1/2 c cold and cubed unsalted butter
Blend all the ingredients in a food processor until it begins to clump together. Pour out onto floured surface and clump all together so it forms a smooth ball. Cover in plastic wrap and refrigerate for 10 minutes.
Butter and flour four 4inch tartlet pans. Divide the dough into 4 even portions and press into the tartlet pans so it is evenly distributed and smoothed out. Once you have finished all four, cover with plastic wrap and refrigerate for 10 more minutes.
Preheat oven to 425 degrees. Take the tart crusts out of the fridge and using a fork, poke small holes into the bottom of the crust. Use aluminum foil and cover the top of the crusts, and pour in dried beans to use as a weight. This keeps the crust from poofing up while baking.
Put into the oven for 15-20 minutes, until the edges are golden brown. Take out of the oven and remove the beans and aluminum. Bake for 5 more minutes until the crust is completely golden. Let it cool completely before gently removing from the pans. Set it on a cooling rack to cool even further.
1 1/4 c milk
1 tsp vanilla
3 large egg yolks, room temperature
1/4 c sugar
2 Tbsp flour
2 Tbsp corn starch
1/2 c heavy whipping cream
In a medium sauce pan on medium high heat, bring the milk and the vanilla to a boil. In a separate bowl, whisk the egg yolks, sugar, flour, and cornstarch. As soon as the milk boils, lower the heat to medium and add 1/4 of the heated milk mixture into the egg yolk mixture. Whisk fast, being careful not to cook the egg yolks and make scrambled eggs. Once it has been fully mixed through, pour the egg yolk mixture back into the sauce pan, continuing to whisk to mix through. Keep stirring until the mixture thickens. Strain the mixture into a clean bowl, cover with plastic wrap touching the cream, and let it cool to room temperature. Once completely cooled, whisk the heavy whipping cream on high until it holds a peak, and then fold into the custard.
Take the pastry cream and spoon two spoonfuls into the cooled crusts and smooth it out. Top with any amount of fruit, then dust with powder sugar.