Cream Tart with Almonds and Blueberries

Well...! What can I tell you this tart is exquisite...

Vedi Anche:  Pain au Choccolate Brioches   Vedi Anche: Scallops in Green Sauce

Ingredients for the cream

• Milk 500mL
• White sugar 130g
• Egg yolks 7 approx. 130g
• Rice starch 40g
• Lemon zest 2

Method:

Pour 500mL of milk into a saucepan and grate the zest (peel) of two organic lemons into the milk, bring to the boil over a low flame. In the meantime, put 7 egg yolks in a bowl, taking care to separate them well from the egg whites, 130g of white sugar and 40g of rice starch, and whisk to mix well to remove any lumps.
As soon as the milk boils, transfer it to the bowl with the yolks, filtering it through a sieve to remove the lemon peel.

Ingredients for the shortcrust pastry

• Flour type 00 350g
• Butter 175g
• 2 Whole eggs
• Sugar 140g
• Water 2/3 tablespoons (if necessary) 
• Seeds of a vanilla pod (or a few drops of vanilla extract) 
• Zest of 1 lemon or 1 orange (optional)

Procedure:

Cut 175g of butter into cubes at room temperature and work it with 140g of sugar. Add the eggs with the seeds of the vanilla bean and, if you want to give it a tangy flavour, the zest of a lemon. Finally, add 350 g of sieved flour. Knead until you get a compact dough, if necessary, wet with 2 tablespoons of water to compact the dough. Let the shortcrust pastry rest, at least one hour, wrapped in cling film or in an airtight container in the fridge.

Now that we have both the cream and the shortcrust pastry, we can proceed with the tart, 
on a pastry board or a clean and lightly floured surface, roll out and shape the shortcrust pastry with a rolling pin to a thickness of between 5 and 10 mm, cover a non-stick baking tin or in burrata and farinata with the pastry, shaping it, fill it with the cream to about one centimetre in height, place fresh blueberries and slivered almonds, with small pieces of remaining pastry we fill the surface holes.
Bake in a static oven at 200°C for 25 minutes.