SO EASY.Ĭover the surface of the hot custard with plastic wrap to prevent a skin forming and let it cool. Take the custard off the heat and whisk in the butter until it’s al smooth and glossy.
It will thicken as it heats, and as soon as you see gloopy bubbles pushing through, let it cook for 1 minute then take it off the heat. Now put the pot on a medium-low heat and whisking gently, let it slowly come up to a simmer. Now whisk it until its all mixed together. Put all the custard ingredients except the butter into a medium saucepan. Take a deep breath and ignore the ghost of instructions past and trust the fuss free cheating method. While the dough is doing it’s thing, we can make custard. Chill the dough for at least 2 hours in the fridge.
#Blueberry custard tart zip#
Press it out into a disc and wrap it up in plastic wrap or put it in a zip lock bag (once you go to the bag you will never go back). It will come together as the heat from your hands warms the butter and makes it all stick together. Even when you are convinced that it won’t come together and the recipe is totally wrong. It will be a giant pain at first but keep going. Now the fun begins! Tip the crumbs out onto the bench and start to knead it together. you will still have crumbs, they will just be a bit more yellow than before. Add the egg yolk and process until mixed into the crumbs. Using your trusty food processor, blend the butter into the flour and sugar until it’s all sandy crumbs. And now, IT’S TIME FOR PIE! Man, I’m shouting a lot today – I just get excited about pie… It is now a staple recipe for me and you should get to know it too. It has fruit in it, so it’s like totally not that bad… The pastry will seem difficult at first but just keep kneading and it will magically transform – trust me! It is an excellent tart pastry that is delicious and robust and will take all kinds of fillings and even stand up to custard which can make other crusts soggy. It was a huge success – none of this clearly family sized tart made it to work because TWO of us ate the whole thing in TWO DAYS. So gentle readers, this is the first recipe adapted from my adventures through Patisserie in an attempt to improve my overall skill and technique. Prep Time : 1 Hour | Cook Time : 20 + 10 Minutes | Total Time : 3 Hours | Difficulty : Moderate
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