Blueberry Cream Tart
- 1 1/2 cups flour
- 1/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
- 1 egg yolk
- Blueberry Bavarian cream, recipe follows
- 4 cups blueberries
- 2 cups milk (not skim)
- 1/2 vanilla bean, split lengthwise
- 2 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 6 egg yolks
- 2/3 cup sugar
- Put the flour in a large bowl.
- Add the sugar and mix.
- Make a well in the center and place the butter and egg yolk in the well.
- Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose.
- The dough will be crumbly, but when you squeeze a handful, it should hold together.
- Sprinkle the dough into a 10-inch pie or tart pan.
- Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners.
- It should make a clean right angle where the sides meet the bottom.
- Chill the crust at least 30 minutes, or covered, up to 3 days.
- Heat the oven to 400 degrees.
- Bake until light golden brown, 20 to 25 minutes.
- Let cool before filling.
- Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart.
- (You'll need about 1 cup.)
- Heat the milk and vanilla bean in a saucepan over medium heat just until it boils.
- Immediately turn off the heat and set aside to infuse for 10 minutes.
- Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
- Whisk the egg yolks and sugar together in a bowl.
- Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
- At 160 degrees, the mixture will give off a puff of steam.
- When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
- If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
- Run your finger down the back of the spoon.
- If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.
- When it is ready, quickly remove it from the heat.
- Meanwhile, fill a large bowl with ice water half way.
- Strain the mixture into a medium bowl to smooth it and remove the vanilla bean.
- Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside.
- Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often.
- Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream.
- Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell.
- Spread until smooth and even.
- Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim.
- Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
flour, sugar, unsalted butter, egg yolk, bavarian cream, blueberries, milk, vanilla bean, powdered gelatin, cold water, egg yolks, sugar
Taken from www.foodnetwork.com/recipes/blueberry-cream-tart-recipe.html (may not work)