BLUEBERRY MAPLE CUSTARD TART

Blueberry Maple Custard Tart

Well I made it…yes the tart, but I made it in the City to Surf…and it was fun. Not so bad after all, and great to catch up with a bunch of Thermomix girls…crazy bunch. I admit I was glad to park it on the train on the way home, I am not as young as I used to be! Thoughts turned to Sunday dinner, a tradition in my household, and as I had already made the pastry for this, figured it would be quick and easy to finish it off….and so here it is; Fast Food for a busy Sunday, Thermomix style!

NEED:

Shortcrust;

260g plain flour

2 tbsp caster sugar

130g cold butter cubed

1 egg yolk

60g sour cream

1 tsp almond essence (optional)

Filling;

60g sugar

zest 1 lemon

1/2 tsp cardamom seeds

4 egg yolks

200g cream

200g milk

20g cornflour

50g maple syrup

250g blueberries (fresh or frozen)

DO:

Pastry;

Place flour, sugar and butter into Thermomix bowl and mix for 5 sec/speed 5.

Add remaining ingredients and mix for a further 10 sec/speed 5.

Tip out onto floured Silpat mat and press into a disc.

Roll out to fit a 18-20cm flan tin with removable base. Place in freezer for up to 3 hours but at least 30 minutes.

Preheat oven to fan forced 180ºC and blind bake for 20 minutes. Remove beans before filling.

Filling;

Place sugar, zest and cardamom into Thermomix bowl and mill for 15 sec/speed 9. Reserve a little for garnish.

Add remaining ingredients except blueberries and insert Butterfly.

Cook for 8 min/80ºC/speed 4. Cook a further 2 min/90ºC/speed 4.

Pour into pastry base and tap on bench to settle filling. Top with blueberries and return to oven for 5 minutes.

Cool before serving dusted with reserved lemon and cardamom sugar and of course, the obligatory dollop of whipped cream…oh well, I now balanced out the burnt calories of this morning. A happy excuse for dessert tonight at least!