Blueberry Custard Tart

• 2 1/3 cup all purpose flour
• 14 tbsp butter (1 1/2 sticks)
• 1 cup granulated sugar, divided
• 2 tbsp instant vanilla pudding powder
• 2 1/8 cup skim milk
• 1 None vanilla pod, halved lengthways, seeds scraped out
• 2 tbsp blueberry jam
• 8 oz blueberries
• 3 tbsp powdered sugar

1. Grease a 10 inch fluted tart pan with removable bottom. Knead the flour, butter and 1/2 cup sugar with the dough hook of a mixer until smooth. Shape into a ball, wrap and chill for 30 mins.
2. Preheat the oven to 400u0b0F. On a lightly floured surface, roll out the dough to a 12 inch diameter circle. Place the dough into the tart pan, press into the edges and prick the bottom with a fork. Bake for 15-20 mins or until slightly browned. Allow to cool.
3. In a bowl, mix the custard powder and 3 tbsp milk. In a saucepan, bring the vanilla pod and seeds, remaining milk and 1/2 cup sugar to a boil. Remove the vanilla pod, then stir in the custard. Simmer for 1 min, then allow to cool.
4. Spread the jam onto the pastry base. Spoon over the custard and smooth out, then top with the blueberries. Chill for 4 hours. Dust with powdered sugar to serve.

flour, butter, sugar, milk, vanilla pod, blueberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/19789 (may not work)