Blueberry and Buttermilk Creme Patissiere Tart

Allow this blueberry tart to sweep your taste buds away to a French patisserie. The butter milk and the lemon zest adds a refreshing twist to the classic creme patissiere giving it a zesty cheesecake flavour.

INGREDIENTS:

• 2 cups buttermilk

• 1/3 cup caster sugar

• 1 vanilla bean - seeds scraped

• 4 eggs yolks

• 3 tbsp all purpose plain flour

• Zest of 1/2 lemon

• 2 tbsp lemon juice

• 60g unsalted butter

Blueberry top layer:

• 2 punnets (125g) blueberries (frozen can also be used)

• 1/4 cup caster sugar

• 2 tbsp lemon juice

• 1 tbsp corn flour

• 1 -2 tbsp water

• 1 sweet short crust pantry sheet (store bought and defrosted)

METHOD:

1. Pre-heat the oven to 180°

2. Place the defrosted pastry sheet over a 25cm wide baking tart tin or a pie dish. Press into the base and cut off any excess pastry. Using a fork, prick the base a few times. Line with baking paper and fill with baking beads (dried beans or rice work well). Bake in the oven for 20 minutes, then remove the baking beans and baking paper and bake for a further 5-8 minutes until the base is lightly golden. If the edges start to burn, cover with tin foil. Once baked, allow to cool completely on a cooling rack.

3. In a medium saucepan, combine 3/4 of the butter milk, sugar and vanilla bean seeds, bring up to a simmer (do not boil).

4. In a mixing bowl, combine the egg yolks, remaining milk and the flour. Whisk well until it comes together as a smooth paste without any lumps.

5. Pour the egg mixture into the simmering buttermilk while whisking continuously.

6. Add the lemon juice and lemon zest and stir through. Keep whisking while the creme patissiere thickens.

7. Once the creme patissiere is thick remove it from the heat and add the butter cut up into cubes. Stir through until it is completely melted and mixed through.

8. Strain the mixture through a sieve into a mixing bowl to remove any lumps. Cover with plastic wrap so it does not form a skin and set aside while it completely cools down.

9. To make the blueberry top layer, combine in a small saucepan the blueberries, caster sugar and lemon juice. Place on medium to low heat with the lid slightly ajar.

10. In a small jug, add the cornflour and 1 tbsp water, stir well until it is a smooth paste with no lumps. Once the blueberries have been simmering for 8-10 minutes, add the cornflour paste to the saucepan and stir through. If you are using fresh blueberries or if there is not much liquid, add 1 extra tbsp of water. Stir gently while the mixture thickens. Once thickened remove from the heat and allow to cool completely.

11. Fill the tart shell with the cooled creme patissiere and level it out. Spoon the blueberry top layer over, being careful not to mix the top layers together. Place in the fridge to set completely for a minimum of 3-4 hours before serving.

12. Serve with fresh blueberries over the top and a light dusting of powdered sugar.

Prep/ cook time: 45 minutes plus cooling and setting time in the fridge.

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.