With the mixer running, gradually add the remaining 1/4 cup sugar. Meanwhile, put the whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Let cool completely, stirring occasionally. Transfer to a medium bowl set in an ice-water bath. Cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk the buttermilk and yolks in a small saucepan over medium-low heat gradually whisk in the sugar mixture. Whisk together 1/4 cup sugar, the flour, and a pinch of salt set aside. Remove the parchment and weights continue baking until pale golden, about 5 minutes more. Bake until the crust starts to turn golden, 20 to 25 minutes. Line the tart shell with parchment, and fill with pie weights or dried beans.
Refrigerate until cold, about 30 minutes. Trim flush with the top edge of the ring. Peel off the parchment press the dough into the ring. Roll out the dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Top with a layer of blueberries and glaze with the compoteĪllow to come to room temperature before serving.Preheat the oven to 375☏. Smooth out the custard and place the tarts in the fridge for 30 minutes. Spread a dessert spoon of blueberry compote into the tart shells, chill for 10 minutes and then pipe in the custard to fill
To assemble the tarts, remove the custard from the fridge, beat well and transfer to a piping bag with a 1cm plain nozzle. Pass the custard through a fine sieve into a plastic container and press cling film directly onto the surface. Squeeze excess water from the gelatine and add to the custard, stirring to dissolve. Return to the pan and cook out, stirring constantly in a figure of eight motion until the custard starts to thicken and has reached 79☌ Reheat the cream mixture and gradually whisk into the yolks. Whisk the egg yolks with the sugar until thick and pale. Bring to a simmer, remove from the heat, then cover and allow to infuse for 30 minutes To make the lemon custard, combine the milk and cream in a heavy-based pan, then add the cinnamon and lemon zest, grating the zest directly over the pan to catch all the lemon oil. Remove the baking beans and return to the oven until light golden brownīrush with a coat of egg yolk and return for the oven for 1 minute to set the yolk then remove and leave to cool Line with cling film and baking beans and blind bake for approximately 10 minutes until the pastry starts to dry out. Roll the pastry out to a 2–3mm thickness and use to line the tart tins.
Blend with a hand blender to give a smooth texture Allow a little compote to cool and test for set you are looking for a lightly set gelĪdd more lemon juice if required, then pass through a fine sieve and chill. Cook gently until the berries have collapsed, then reduce the liquid by about half. To make the blueberry compote, combine all of the ingredients in a small pan and bring to simmer, stirring constantly. Wrap in cling film and chill for at least 30 minutes Turn the dough onto a floured surface and bring together into a cylinder. Use a rubber spatula to fold the flour in you are aiming for dough that is homogenous but has been worked as little as possible. Mix the flours and the salt and sift onto the butter mix. Combine the egg yolks and the water and beat gradually into the butter mixture To make the pastry, cream the butter and caster sugar together until the mixture starts to go pale. Topped with fresh blueberries and a homemade blueberry compote recipe, these are great make-ahead tarts for a dinner party. Russell Brown's beautiful blueberry custard tart recipe is a must-have summer dessert.
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