Blueberry White Chocolate Tart

for the crust

1. Preheat oven to 425
2. 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)
3. Add just enough water to combine dough
4. Wrap dough in plastic and chill for 30 minutes
5. Roll out dough into a 10 – 11 inch circle, on lightly floured surface (also flouring the top of the dough)
6. 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
7. Bake for about 20 minutes, until lightly brown

for the ganache

1. Heat the cream until just about to boil
2. Pour over the chocolate stirring until chocolate melts (if you need more heat, do so gently, over a pan of simmering water)
3. Spread over the bottom of baked pastry
4. Chill

for the pastry cream

1. Add milk to a small sauce pan, reserving a couple of tablespoons
2. Add the sugar and salt to the milk
3. Split the vanilla bean pod and scrap out the seeds, adding them to the milk (if using extract, it will be added later)
4. In a small bowl, whisk the corn starch and flour
5. Whisk the eggs yolks and remaining 2 tablespoons of milk into the corn starch and flour
6. Heat the milk to a simmer, stirring to dissolve sugar
7. Whisk a small amount of the hot milk into the eggs yolks, this keeps them from “cooking” in the next step
8. Pour the egg/milk mixture into the hot milk, stirring constantly, bring to a boil
9. Continue stirring until mixture thickens, remove from heat
10. Strain though a sieve to remove any egg lumps
11. Stir in butter (and vanilla extract if using)
12. Top with plastic wrap, pressing it on top of the hot mixture
13. Cool and spread into ganache filled crust
14. Top with blueberries and chill before serving