These tarts are to die for! Crispy sweet shortcrust smothered with rich tart lemon curd, creamy vanilla custard and juicy sweet blueberries. All the parts to this recipe can be made in advance and assembled at the last minute. I like to glaze mine in a damson jelly but any subtle clear fruit jelly will do. 

BLUEBERRY, CREME PATISSIERE & LEMON CURD TART 

Makes 5 small or 1 large tart

INGREDIENTS

SWEET SHORTCRUST PASTRY
1 1/2 cups of flour, sifted
30 grams of caster sugar
Pinch of salt
115 grams cold butter, cubed
6 teaspoons of cold water

CREME PATISSIERE
250ml milk
1/4 cup caster sugar
2 egg yolks
5 teaspoons cornflour

LEMON CURD
70g butter
1/2 cup caster sugar
Zest and juice of 2 lemons
2 eggs

METHOD

PASTRY
In a food processor, blitz together flour, sugar, cocoa and salt. Gradually add cubes of butter then add water, process until dough has come together. Turn it out on to a clean surface and knead until dough is shiny, wrap in baking paper and refrigerate for an hour. 

Preheat the oven to 180°C. Roll dough out on a clean surface and cut a circle slightly larger than your tart tin, then place into case. Chill for 20 minutes in the refrigerator. Place a sheet of baking paper over the pastry case and fill with pastry weights or you can use baking beans or rice. Bake for 10 minutes, then remove pastry weights and baking paper and bake for another 10 minutes. Let pastry completely cool in its tin before turning out. 

CREME PATISSIERE
Combine the milk, vanilla paste and 1/2 of the sugar in a saucepan and bring to the boil. 

In a seperate bowl, combine the eggs, caster sugar and cornflour. Whisk until light in colour and thickened. 

Slowly add 1/2 the boiling milk to the egg mix and whisk continuously. Pour back into the saucepan and continuously whisk over a low heat. Remove from heat once custard has thickened.

LEMON CURD
Place the butter, sugar and lemon juice and zest in a saucepan and cook over a medium heat until sugar has dissolved completely.

Beat eggs in a seperate bowl until pale. Pour butter and sugar mixture through a strainer into eggs and whisk. Place back into saucepan over a low heat and continue whisking until thickened. Chill until needed. 

TO ASSEMBLE
Smear lemon curd over base of pastry case then cover with creme patissiere and blueberries. Glaze with your favourite jam. (I use damson or apricot)

*If you don't own pastry weights you can use rice or dried beans