Blueberry Topped Tarts
Notes
[recipe title="Crust"]
4 Tbsp. Unsalted butter, melted
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt (don't use salt if using salted butter)
1 tsp. vanilla
Preheat oven to 350 degrees. Melt butter in a large bowl and stir in powdered sugar, flour and salt.
Press crust mixture into tart pans, covering bottom and sides. Place in the oven and cook until lightly brown, about 12-15 minutes.
Remove from the oven and allow to cool.
[recipe title="Custard"]
1/2 cup granulated sugar
2 Tbsp. all purpose flour
1/8 tsp. salt
1 1/2 cups of half-n-half cream
1 Tbsp. lemon zest, finely grated
4 egg yolks, lightly beaten
2 Tbsp. butter
1 Tbsp. vanilla
1 cup fresh blueberries
Powdered sugar and mint leaves for garnish, optional
Add the sugar, flour and salt to a medium-sized saucepan. Heat over medium-high heat and gradually add cream and lemon zest, stirring until blended. Bring to a boil; stir continuously and cook for 2 minutes. Sauce will become thickened and bubbly. Remove from the heat. Add about 1/4 cup of hot mix to the beaten eggs and mix well. Add another 1/4 cup, stir well and then add the egg mix to the pot of hot mixture. Return the pot to the burner and bring to a gentle boil, stirring constantly. Remove from the heat and stir in the butter and vanilla until butter is melted. Pour the custard into the prepared tarts. Top with the fresh blueberries. Place in the fridge for at least an hour until the custard is cool and set.
