Ingredients

 

For the shortcrust pastry:

 

1 egg

1 1/2 cups flour

1/2 cup butter (softened)

1/2 cup sugar

1 Tbsp heavy whipping cream

A pinch of salt

 

 

 

For the filling:

 

10 oz fresh blueberries

1 cup of milk

2 egg yolks

1/3 cup sugar

2 Tbsp cornstarch

2 Tbsp butter

4 drops of lemon extract

 

 

Instructions

 

For the shortcrust pastry:

 

1- In a large bowl, mix together the sugar and the butter and stir until creamy.

 

2 - Add the cream, the egg, and the salt. Stir together until combined.

 

3 - Add the flour all at once and stir until you can form a ball.  

 

4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

 

5 - Place the dish in the freezer for 30 minutes. 

 

6 - Preheat the oven to 350°F.

 

7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil, (you can also use baking weights), and bake for 15 minutes.

 

8 - Remove the foil (and the weights), and bake an additional 15 minutes or more (depending on the oven). It has to be fully baked and golden.

 

9 - Allow to cool.

 

 

For the filling:

 

1 - In a bowl, mix 2 egg yolks with 1/3 cup of sugar. Add the cornstarch. Combine together.

 

2 - In a saucepan, boil the milk. 

 

3 - Then pour your hot milk into the previous mixture, stir and bring it back to the saucepan, and cook on medium heat, do not stop stirring with your whisk until you obtain a creamy texture; pour the lemon extract and stir a little more. Remove from heat. 

 

4 - Add the butter. Stir energetically, long enough until you obtain a very smooth cream. Pour the cream into a bowl and place plastic wrap on the cream (it has to touch it, it prevents the cream from crusting).

 

5 - Rinse the blueberries.

 

6 - Spread the lemon cream on your baked shortcrust pastry. (If the cream seems too thick or lumpy, add a little bit of soft butter and whip until creamy again). 

 

7 - Place the blueberries evenly on the cream, cover, and reserve in the fridge.

 

 

Also delicious with raspberries!