Blueberry Tart

Instructions

1. Prepare the pâte sucrée dough: In a mixing bowl, whisk together the flour, confectioners' sugar, and salt.
2. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
3. In a small bowl, whisk the egg yolk with the vanilla bean paste. Add this to the flour mixture along with 1 1/2 tbsp ice water. Mix gently until the dough just comes together, adding a little more water if necessary.
4. Shape the dough into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 45 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll chilled dough on a lightly floured surface to about 1/8-inch thickness and line a 9-inch tart pan with removable bottom. Trim excess dough and prick the bottom with a fork.
7. Chill the tart shell in the freezer for 10 minutes to prevent shrinking.
8. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for an additional 15 minutes or until golden and cooked through. Cool completely on a wire rack.
9. Make the pastry cream: In a medium saucepan, heat the milk and half of the sugar over medium heat until steaming but not boiling.
10. In a separate bowl, whisk the egg yolks with the remaining sugar, flour, and cornstarch until smooth and pale.
11. Slowly pour hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
12. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and reaches 175°F (79°C). Remove from heat and stir in the vanilla extract.
13. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on the surface to prevent skin, and chill for at least 2 hours until fully set.
14. Once cool, spread the pastry cream evenly into the baked tart shell.
15. Arrange fresh blueberries over the pastry cream, covering the surface evenly.
16. Refrigerate the assembled tart for at least 15 minutes before serving.