Sometimes it is great to make something a little retro. I always loved custard tarts (which are a custard baked in pastry). In our local French patisserie you will find something a little more refined. This dessert was just a scrumptious weekday treat that was incredibly simple to make and it looked pretty good as well.
First off make a pastry base (or just buy one). For this take 300g of flour, 200g of unsalted butter, 2 tablespoons of sugar, a pinch of salt and about 100g of cold water.
In a food processor blend all the dry ingredients, pulse in the butter, keep pulsing until you have pea size pieces of butter throughout the flour. Add the cold water and keep blending until it forms a dough.
Blind bake in a 350f oven with parchment paper and pie weights until cooked (about 25-30mins), you will need to remove the parchment for the last five minutes.
Meanwhile in a bowl mix 3 large egg yolks with 50g of sugar, 20g of flour and 20g of cornstarch. Heat 300ml of milk with a split vanilla pod. Add a little of the hot milk to the eggs then add this mix to the remaining hot milk stir over a medium flame until thick.
Strain and chill.
Once cool, fill the pastry case with the custard and then scatter the blueberries over the top.
In a saucepan heat about a 1/4 cup of apricot jam / jelly. Once it becomes a liquid add 1 sheet of bloomed gelatin.
Pour the glaze over the top then chill to set.
Just a warning ………..one slice is never enough …….oh well you can always go for a run tomorrow!