Description
A cool, colorful summer dessert!
Ingredients
Scale
for crust
- 1 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter, chilled & cut into small pieces
- 1/4 cup cold water
for ganache
- 1 cup white chocolate chips
- 1/3 cream
for pastry cream
- 1 cup milk
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 vanilla bean (or 2 teaspoons vanilla extract)
- 2 tablespoons corn starch
- heaping teaspoon flour
- 2 egg yolks
- 2 tablespoons butter
- pint blueberries
Instructions
for the crust
- Preheat oven to 425
- Add flour, sugar, salt, and butter to a bowl, cut butter into dry ingredients using two butter knives or pastry blender until it resembles a coarse meal (or pulse in a food processor)
- Add just enough water to combine dough
- Wrap dough in plastic and chill for 30 minutes
- Roll out dough into a 10 – 11 inch circle, on lightly floured surface (also flouring the top of the dough)
- Place in tart pan, pressing into place, trim edges and poke in several places with a fork to release steam and reduce bumps and bubbles
- Bake for about 20 minutes, until lightly brown
for the ganache
- Heat the cream until just about to boil
- Pour over the chocolate stirring until chocolate melts (if you need more heat, do so gently, over a pan of simmering water)
- Spread over the bottom of baked pastry
- Chill
for the pastry cream
- Add milk to a small sauce pan, reserving a couple of tablespoons
- Add the sugar and salt to the milk
- Split the vanilla bean pod and scrap out the seeds, adding them to the milk (if using extract, it will be added later)
- In a small bowl, whisk the corn starch and flour
- Whisk the eggs yolks and remaining 2 tablespoons of milk into the corn starch and flour
- Heat the milk to a simmer, stirring to dissolve sugar
- Whisk a small amount of the hot milk into the eggs yolks, this keeps them from “cooking” in the next step
- Pour the egg/milk mixture into the hot milk, stirring constantly, bring to a boil
- Continue stirring until mixture thickens, remove from heat
- Strain though a sieve to remove any egg lumps
- Stir in butter (and vanilla extract if using)
- Top with plastic wrap, pressing it on top of the hot mixture
- Cool and spread into ganache filled crust
- Top with blueberries and chill before serving