Chef Benny Doro

Vanilla Custard Blueberry Tarts

On 09/08/2014 (Saturday) at 1:14 am by Benny.
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Details

• Prep Time:
  10 min
• Cook Time:
  40 min
• Ready Time:
  50 min

Ingredients

• Box of good quality tart shells
• 2 cups of blueberries (frozen will work as well)

Custard Filling

• 2 3/4 cup of whole milk
• 4 egg yolks
• 2/3 cup sugar
• 1/8 teespoon kosher salt
• 1/4 cup cornstarch
• 1 teaspoon venilla extrace
• 1/4 teaspoon almond extract
• 2 tablespoons unsalted butter

Directions

Make the custard filling by combining all the ingredients into a blender except the butter and blend on low for about a min. Now into a medium heat sauce pan and stir until it starts to steam (don't let it boil) and add the butter and keep stirring for about 20-30 min until the mixture starts to thicken. It should almost be the consistency of a runny custard (don't worry it will set in the fridge) Take out and pour into a bowl, let cool 20 min then cover with cling film making sure its flat agaist the mixture so it does not form that skin. Into the fridge to chill overnight or at least 4 hours.

Take the blueberries  (you can use any kind of berry that you like) into a sauce pan on medium heat, add a sprinkle of sugar and let cook just until they are starting to break down and the juice is coming off. Put on a plate and cool in the fridge.

Bake off the tart shells according to the instruction and let cool. To assemble add a dollop of the custard in the middle just to the top and top with 1/2 teaspoon the berry compote (I also added a few fresh blueberries). Let set in the fridge for 30 min before serving.

Enjoy!

Benny