Lemon Tarts with Blueberries and Cream
- For the dough
- 250 grams Pastry flour
- 2 Tbsps sugar
- 1 egg yolk
- 125 grams cold butter
- butter (for the pan)
- dried Legume (for blind baking)
- For the lemon cream
- 2 organic lemons
- 500 milliliters milk
- 2 Tbsps Vanilla sugar
- 5 egg yolks
- 80 grams sugar
- 30 grams cornstarch
For the dough, mix flour and sugar and pile on work surface. Make a well in the middle and place egg in well. Cut butter into small pieces and spread evenly over flour. Chop everything with a large knife until small crumbs form and quickly knead to a smooth dough with hands and cover and refrigerate for at least 30 minutes.
Rinse lemons in hot water, wipe dry and finely grate zest. Squeeze juice from lemons. In a saucepan, heat milk and vanilla sugar and bring to a boil. With a whisk, mix egg yolks and sugar until creamy over a double boiler and stir constantly. Gradually pour in hot, not boiling milk mixture into egg yolk mixture. Stir constantly until mixture begins to thicken. Remove from heat and stir in lemon juice and zest. Remove cream from heat and set aside.
Preheat oven to 180°C (approximately 350°F) convection.
8 square ramekins, each about 10x10 cm (approximately 4 x 4 inches) churning. Remove 1/3 of dough and cover and set aside in refrigerator. Roll out remaining doug into a thin layer and cut slightly larger than square ramekins and place dough squares into ramekins. Cut 8 pieces of aluminum foil to fit dough squares and and place over the dough squares in ramekins. Fill with dried beans and bake for about 15 minutes.
Remove tart shells from oven and allow to cool and remove aluminum foil and beans. Fill shells with lemon cream. Roll out remaining dough and cut out squares in size of ramekins. Place dough squares over lemon cream tart and press into place and bake for about 15 minutes. Allow to cool for 5 minutes and remove tarts from ramkeins and let cool completely.
Rinse blueberries and drain and pat dry. Mix cream and sugar until stiff.
To serve, place 1-2 tablespoons whipped cream and about 2 tablespoons blueberries on each tart.