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 recipe, and Christian Maier introduces a special wine.
- 2 egg yolks
- 50 g caster sugar
- 25 g plain flour
- 250 ml milk
- ⅓ vanilla pod, cut open
- 200 g prepared puff pastry
- 2 tbsp thickened cream
- 300 g fresh blueberries
- 2 extra tbsp caster sugar
- 150 g rich cream
- icing sugar, for dusting
- a few mint leaves, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.