Blueberry vanilla cream tart

I ordered a large container of Bird's custard way back when to test some Aussie recipes using custard powder. I still have some leftovers, and this blueberry custard tart was a perfect, light dessert to prepare with them.

Ingredients

180 g flour

50 g icing sugar

0.25 tsp salt

115 g cold butter

1 egg

0.5 tsp vanilla extract

for custard:

2 cups milk

0.25 cup custard powder

2 tsp vanilla extract

3 tbsp sugar

for blueberries:

1 pint blueberries

2 tbsp sugar

1 tbsp flour

1 tbsp lemon juice

Preparation

In a food processor mix the dry ingredients for the crust. Pulse with the cold butter until it resembles breadcrumbs. Pulse in the egg until the dough begins to stick together. Pour onto counter and form into ball. Refrigerate for an hour or two.

Mix the custard powder with the sugar. Add the milk little by little. Bring to a boil, to thicken the cream. Mix in vanilla and cover with foil while cooking. Press the foil onto the surface of the cream.

Set aside a quarter cup of the most beautiful berries. Bring the rest to a simmer with the sugar. When many berries have popped, mix in the lemon juice and flour. Bring to a simmer again to thicken.

Roll out the tart shell and place into a 9 or 10 inch tart shape. Fill with parchment paper and weights to bake until just done at 375F for about 15-20 minutes. 

Fill with the cooled vanilla cream. Drizzle on the cooked berries. Top with the fresh berries just before serving.