Tuesday, February 3, 2015

Blueberry Vanilla Bean Tart

After making this blueberry pie—tart for my family a couple of times, and gaining all of their praises... I realized it was about time I shared this with my readers. So just so you know, this recipe has been tested by the harshest critics out there (my mom and grandma!) and has undergone a couple "revisions" before being shareable on here. 

I always see recipes that mix together Blueberries and Lemon, and I was curious... who came up with this and why? Well, I tried to do the research but could not actually find anything having to do with the origin of this combination, except that it is very very popular! Initially, I used preserved lemons in the custard and quickly found that it tasted... "good" but not exceptional. The vanilla bean is really what does the trick.  A little forewarning to everyone, this recipe is very very... EASY! However, you need to do it a day in advance, as it needs some chilling time for both the dough and the entire tart. I sure hope you enjoy this recipe, as it truly comes from my families kitchen, to this blog, and hopefully to your homes as well!

1 cup unsalted butter, chilled
1 cup + 3/4 cup AP Flour

2 tbs. water, cold
1 tsp. sea salt
1 tbs. granulated sugar
1 tbs. pure vanilla extract
16 oz. full-fat coconut milk
1 vanilla bean, split down the middle and cut in 1/2
6 egg yolks
1/2 cup granulated sugar
1 tsp. pure vanilla extract 

2 cup blueberries, washed, dried, tossed in vanilla extract + 1 tbs. sugar

Yields ~ 12 Servings

Cut your butter down into cubes, making sure that it is cold when using. Combine the butter with your flour. You can use a pastry cutter or just your hands. I found using my hands worked just fine. Combine the wet stuff ( sugar, water, vanilla extract) in a small bowl with the salt. Slowly combine the dry, combined butter + flour mixture with the wet stuff. Do not over mix your dough, it should look have a couple cracks in it on the sides but be uninformed and coagulated for the most part. Wrap in plastic wrap and set in the fridge for 6 hours or 24 hours (recommended 24 hours). 

After crust has chilled, roll it out while making sure to flour your rolling pin and surface first. You want your crust to be about 1" thick. Grease the inside of your 9" removable bottom tart pan, thoroughly. Carefully, roll up the dough onto the rolling pin and set over a tart pan. Using your "floured" fingers, press the dough into the edges and up the fluted sides of the pan. Make sure to dock your tart dough with a fork to allow it to breathe while cooking and not puff up. You do not want a puffed up crust, you want it to be flat so you can fill it with your delicious vanilla cream. 

Cover the dough with a heat-resistant plastic wrap or you can use aluminum foil just place the greased side down onto the dough. Fill it with beans ( you can't use these again, so make sure you toss them when you are done). Bake for only 15 minutes and the crust should be a beautiful golden brown. 

Let crust cool as you move on to your custard. When cooled place in the fridge for 30 minutes. 

Using a saucepan, bring your coconut milk, vanilla bean, and vanilla extract to a boil. It's helpful if during this time you whisk together the egg yolks and sugar in a separate bowl. As the milk mixture boils, grab about 1/3 cup of it in a measuring glass and add it slowly to your egg bowl. This allows you to temper the eggs as to "tease" them with the hot liquid so they don't cook into scrambled eggs when added directly over the heat in your saucepan. After you've mixed in the teaser, add the egg mixture to the saucepan. Cook over medium heat until it thickens up. It should coat the back of your mixing spoon nicely without being too runny. 

Remove the sauce from the heat when it becomes thick enough. Pour custard into a temperature safe glass bowl and cool it quickly in an ice bath (place custard bowl in a bigger bowl that has ice + water). 

After thoroughly washing your blueberries, toss them in 1 tbs. sugar and vanilla extract. 

You are finally ready for assembly!

Pour your chilled custard onto your cold pie crust. The pie crust should be cold, not "warm" not "chill"—cold. Add the custard to the pie and coat evenly with a spoon. The custard should not come up over the sides of the pie, but should grace them. Add the sweetened blueberries to the top of the custard and place evenly. This will take some coordination, you can't just "spread them" they will move your custard. I had to hand place mine, but eventually like dominos they fell into place.

Place entire covered tart in the fridge for 2 hours before even thinking about removing the pan. Once it is fully chilled, remove the pan sides and serve! Yumm, hope you all ~Enjoy it!

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