PIES AND TACOS
A buttery crust, creamy filling, and fresh blueberries make this tart a vibrant delight.
Split the vanilla bean, scrape the seeds, and heat with milk until it simmers; add extract after cooking if using instead.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and fluffy. Gradually whisk in about 1/4 cup of the hot milk to temper the eggs. Slowly add the remaining milk, whisking constantly.
Strain the mixture into the pan to remove lumps, cook until thickened, then stir in butter and a pinch of salt.
Cook blueberries, sugar, and lemon juice until soft, then stir in a cornstarch slurry and simmer until thick. Strain, divide into two bowls (one for glaze, one for filling), cover, and chill.
Spread half the blueberry sauce in the tart crust, top with pastry cream, then arrange fresh blueberries. Chill while preparing the glaze.
Spoon the glaze over the arranged blueberries, ensuring an even coating. Refrigerate the assembled tart for at least 6 hours to allow the topping to set.
Bright, creamy, and bursting with berries—this tart is pure joy in every bite.