These luscious blueberry lemon verbena tarts are packed with fresh summer flavors that you can enjoy all year round
You Will Need
- Place flour and sugar in a food processor and pulse to combine. Add the vanilla and butter and process until the mixture resembles fine breadcrumbs.
- Add the egg yolk and 1 tbsp iced water and process until the dough comes together in a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- While the pastry is chilling, combine milk, lemon verbena or lemon thyme sprigs, and all but 2 tbsp of the caster sugar in a saucepan over medium heat. Bring to a simmer, then remove from heat and aside for 30 minutes to infuse.
- Combine beaten eggs, cornflour, and remaining caster sugar in a large mixing bowl and whisk with your hand mixer or stand mixer until lightened and fluffy.
- Return the saucepan to the heat and bring to a simmer, then strain infused milk through a fine sieve into the egg mixture, discarding the herbs. Pour the mixture into a clean saucepan over low heat. Stir for 5-6 minutes or until smooth and very thick. Transfer to a bowl, press a layer of plastic wrap gently onto the surface to prevent a skin forming, and refrigerate.
- Preheat oven to 350°F and grease the tart pans. Divide the pastry into 6 equal pieces. Roll each piece of pastry out on a lightly floured surface to 1/8-in thick and press into the tart pans, trimming excess.
- Cover each tart shell with parchment paper and fill with pastry weights or dried beans. Bake for 8 minutes, remove weights and paper, and bake for a further 5 minutes or until golden. Set aside to cool.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Fold the whipped cream into the cooled custard.
- Combine blueberry jam and 2 tbsp water in a small saucepan and stir over medium until warmed through. Spoon or pipe the filling into the tart shells and top with blueberries. Drizzle blueberry sauce over tops and serve.