Ingredients
Tart Crust
1 1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1/2 cup cold butter, cut into cubes
1 large egg
Lemon Custard & Blueberry Filling
5 egg yolks
½ cup sugar
¼ cup all-purpose flour
½ cup lemon juice
1 cup milk
1 can blueberry pie filling
Instructions
Tart Crust
In a large bowl combine the flour, powdered sugar, and salt. Using a pastry cutter, add the cubed butter and cut into the mixture until it resembles a coarse meal. With a large spatula, add the egg and vanilla until well incorporated and the dough rolls up into a ball. Cover the dough with plastic wrap and set it in the fridge for an hour to chill.
Preheat the oven to 350 degrees. Once the dough has chilled, roll it out over a flour-covered surface until the dough is evenly rolled out and fits an 8-inch tart pan. Make sure to not roll out too thin or the crust will come apart after baking.
Place some pie weights over the crust and place in the oven to bake for 15 minutes or until the crust begins to have a golden brown color. Allow the crust to cool for 20 minutes or completely before filling.
Lemon Filling
Place the milk in a saucepan and set the temperature to medium heat. Allow the milk to heat up to right before a simmer.
In a medium bowl whisk the egg yolks and sugar until they are wel combined and creamy. Add the flour and whisk until there are no clumps and the mixture is smooth.
Take the milk and slowly pour half of it into the egg mixture while whisking. Then place the saucepan back on the stove and pour the egg and milk mixture while continuing to whisk. Keep the heat at a medium and continue stirring. Add the lemon juice to the custard and mix untl the mixture thickens to a pudding like consistency. Place the mixture in a bowl and cover with plastic wrap, making sure to press the wrap down on the custard to prevent it from creating a skin. Place the bowl in the refrigerator and allow to cool for 30 to 45 minutes.
To assemble the tart, begin by adding the blueberry filling to the bottom of the crust. Add enough of the filling to completely cover the bottom of the tart to where you can’t see it. You will probably only use half or a third of the filling. Next, add the lemon custard filling and with a spatula carefully distribute it and cover the blue berry filling. You should use all the custard filling. Take a small spoon and dabble a few drops of the blueberry filling around the lemon custard. Using a knife or toothpick, swirl the droplets into the custard filling to create a decorative appearance. Cool the tart in the fridge for an hour before serving.
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