By Chef Raj Sethia
USA Blueberries Tart
A quick and versatile compote made with juicy USA Blueberries – perfect as a topping or filling!
Yield: Makes about 6—7 tarts
Ingredients
For Eggless Pastry Cream
- 1/2 cup water
- 1/2 cup full cream milk
- 1/2 cup sugar (fine or castor)
- 1/4 cup cream cheese
- 2 1/2 tbsp corn starch
- 1/4 tsp salt
- Pinch of turmeric powder or 2 drops yellow food colour
- 1 tsp lemon juice
- 1 tsp vanilla extract
For Tart Base
- 1/4 cup cold butter
- 1 tbsp powdered sugar
- 1 cup all-purpose flour
- l /4 tsp salt
- 2 tbsp cold water
For Topping
- Whipping cream
- USA Blueberries
- USA Blueberry sauce
Method
- Cook ooder low heat, stirring continuously, until thickened. Rermove from heat, add lemon juice and vanilla, then strain.
- In another bowl, mix corn starch, turmeric, and salt. Add to the pot and whisk until smooth.
- Cook over low heat, stirring continiously, until thickened. Remove from heat, add lemon juce and vanilla, then strain.
- Cover with cling film touching the surface and chill until fully cool.
- For the tart base, pulse butter, powdered sugar, flour, and salt until sandy. Add cold water and pulse into a dough.
- Roll the dough to 3 - 4 mm thickness between parchment sheets and cill for 2 hours or overnight.
- Line tart moulds, prick the base with a fork, and blind bake at 160oC for 10 minutes. Remove weight and bake 10-12 minutes more.
- Fill tart shells with pastry cream, top with whipped cream if desired, garnish with USA Blueberries, and drizzle with blueberry sauce.
Blueberries have been a part of North American food and medicine traditions for centuries.