Blueberry Cream Tarts from Victoria Magazine Pic

 Blueberry Cream Tarts

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup ground toasted almonds
• 1/2 cup plus 1 tablespoon sugar, divided
• 1 teaspoon salt
• 1 cup plus 2 tablespoons butter, chilled and cut into cubes, divided
• 1/4 cup ice-cold water
• 2 cups milk
• 1 vanilla bean split lengthwise and scraped, seeds reserved
• 2 egg yolks
• 1 egg
• 3 tablespoons cornstarch
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 (4.4-ounce) containers blueberries

1. Preheat oven to 350°.
2. In the work bowl of a food processor, combine the flour, almonds, 1 tablespoon sugar, and salt. Add 1 cup butter, and pulse until mixture is crumbly, about 30 seconds. With the food processor running, add the water in a slow, steady stream. When the dough comes together, remove from the processor and shape into a ball. Wrap dough tightly in plastic wrap, and chill for 1 hour.
3. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece to 1/8-inch thickness.
4. Place dough into 4 (1/4-inch) mini pie pans, line dough with parchment paper, fill with pie weights, and bake for 20 minutes. Remove the pie weights and parchment paper, and bake for an additional 3 to 5 minutes, or until the crust is lightly browned.
5. In a large saucepan over medium high heat, bring the milk, 1/4 cup sugar, and vanilla bean seeds to a boil. In a bowl, whisk the egg yolks and egg together. Sift the cornstarch and remaining 1/4 cup sugar into the eggs, and whisk until smooth.
6. Slowly whisk the hot milk mixture into the eggs. Return the milk-egg mixture to the heat, and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Stir in the remaining butter.
7. Pour the pastry cream into a clean bowl, and cover surface with plastic wrap to keep a skin from forming; chill for 1 hour.
8. In the bowl of an electric mixer, whisk the cream and sugar together until soft peaks form. Add the lemon zest and juice, and continue to beat until stiff peaks form. Fold the whipped cream into the prepared pastry cream, and chill for 30 minutes. Scoop cream into a pastry bag, and fill the pie shells with the cream; evenly top each with the blueberries, and serve cold.