ingredients:
For a pie 20 to 22 cm in diameter:
For the sweet dough:
120 g of soft butter80 g of icing sugar1 vanilla bean or 1 sachet of vanilla sugar25 g of almond powder1 pinch of fine salt1 whole egg200 g of flour
For blueberry jam:
100 to 120 g homemade blueberry jam or trade
For pastry cream:
25 cl of whole milk1 / 2 vanilla pod3 egg yolks60 g caster sugar25 g maizena25 g butter
For garnish:
300 g of blueberries, small leaves of purple flowers and a little icing sugar
Preparation:
The sweet dough:
Crumble the butter in the bowl of your food processor, when it is creamy, open and add the icing sugar, mix again until it is well incorporated. Add the almond powder, the salt and the vanilla seeds and mix, if it is necessary to go down the dough which goes up on the edges with a spatula. Pour the egg and mix again and finish with the flour. Do not mix too much just 30 seconds to incorporate.
Take the dough out of the robot tub and wrap it in a piece of cling film.
Put it in the fridge for 2 hours, the best being to leave it one night.
After resting time, lightly flour your worktop and flour a little dough (it sticks very quickly! But do not put too much flour), if it sticks on the worktop use a large spatula bent and pass the delicately under the dough.
Prepare your pastry ring or pie pan, wrap the dough around your roll and place it on the circle. Go ahead, being careful to squeeze the edges so that there are no gaps when cooking and cut the excess dough, leave a little above the edge more or less 0.5 cm
Put back in the fridge, I left it 1 hour so that it is very cold before putting it in the oven, thanks to that the dough does not sag when cooking.
Preheat your oven to 180 ° c.
Prick the pie shell with a fork and place a circle of baking paper with cooking balls or rice, dry beans, etc. and put directly in the oven (you have to go quickly so that it does not heat up). For perforated circles, it is not necessary to put baking balls.
Cook for 20 minutes, then remove the cooking balls and continue cooking for 5 minutes, until the dough is golden brown. Take the tart out of the oven and allow to cool completely before decorating. I go with a lemon grater on the edges to equalize but it is not mandatory.
Custard:
Split the vanilla pod in half and boil the milk with the seeds and split pod.
Mix the egg yolks with the sugar and whip to whiten, add the maizena and whip to have a smooth paste.
Pour half of the milk over the blanched eggs and mix quickly to prevent the eggs from cooking, then put back into the pan with the rest of vanilla milk and bring to a boil whisking constantly and cook for 1 minute on low heat. Out of the heat, add the butter, mix and then film on contact.
Let cool to room temperature.
Mounting:
When the pie shell is cold, place a layer of blueberry jam and spread with a spatula or the back of a spoon.
Relax the custard with a whisk and fill a piping bag with a smooth 14 mm socket. Dress the spiral cream starting at the center.
Then spread gently with a spatula bent from the center outwards.
Wipe the edge with paper towels if cream has passed.
Decorate with fresh blueberries starting at the edges and trying to take fruits of the same size.
Sprinkle lightly with icing sugar and add a few violets and small mint leaves. Leave in the fridge until ready to serve.