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Blueberry tart recipe
- Cuisine: French
- Serves 6
Morzine-Avoriaz - Saint-Jean-De-Maurienne
The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the
food of the region. An eccentric French gendarme, called François, prepares a blueberry tart, and Christian Maier introduces a special wine. For more Tour news, visit the SBS Tour de France website.
Ingredients
2 egg yolks50g caster sugar
25g plain flour
250ml milk
1/3 vanilla pod, cut open
200 g prepared puff pastry
2 tbsp thickened cream
About 300g fresh blueberries
2 extra tbsp caster sugar
Icing sugar, for dusting
About 150g rich cream
A few mint leaves, for garnish
Preparation
For this delicious tart François used a lift-out rectangle mould about 30 cm long and 10 cm wide.In a bowl mix the egg yolks with the 50 g sugar for 1 minute, then mix in the plain flour.
Heat the milk with the vanilla pod until almost at boiling point.
Mix the hot milk with the egg yolk preparation. Transfer this preparation to a saucepan and cook on medium heat until it thickens. Return preparation to the bowl, whisk for
10 seconds and allow to cool.
Preheat the oven to 200°C.
Roll out the puff pastry to a thickness of about 3 mm and to form a rectangle about
35 x 15 cm. Lift the pastry and line the base and sides of the tin with it.
Mix the thickened cream into the cold custard and spread this over the base of the pastry. Garnish the top generously with blueberries and sprinkle with the 2 tbsp of extra caster sugar. Trim the edges of the pastry.
Bake the tart in the preheated oven for abut 40-45 minutes or until the pastry is cooked and browned.
Remove the tart from the oven and allow to cool. Slice the tart into 6 portions. Dust with icing sugar and garnish with a dollop of cream and a few mint leaves.
If you enjoyed this Blueberry tart recipe then browse more French recipes, dessert recipes, the alps recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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