It’s summer. As in, stupidly hot Melbourne summer. Last week was all rainy and humid, and this week we’re back to being all sunny and stifling. It’s disgusting and gross and the weather just really needs to make up it’s mind.
The best thing about summer though, are the fresh berries that come into season. We’ve been eating them by the punnet-load, popping them like they’re hot (but not as hot as the sun, silly sun).
This is probably my favourite song about blueberries. It’s also quite informative re: trains.
This tart showcases the best of the season’s berries. The flavour of blueberries compliments the floral notes of the jasmine tea, but feel free to choose your own berry. Just make sure to use fresh ones, as frozen berries will not hold their shape and texture, and will stain the cream.
The tea-infused creme patisserie reminds me of a heavy ‘teh tarik’ with it’s strong floral notes and fragrant Jasmine flavour.
Creme patissiere, more like creme patissi-yeahhhh, am i right?
Blueberry Jasmine Cream Tart
2 punnets/~250g fresh blueberries
icing sugar, for dustin’ (hoffman)
For the pastry:
1 cup plain flour
3 tablespoons icing sugar
1/2 teaspoon vanilla extract
100g cold butter, cut into cubes
pinch of salt
1 egg yolk
1 tablespoon cold water
1 egg white, beaten
Combine flour, icing sugar, vanilla, butter and salt in a food processor, processing until the mixture resembles breadcrumbs.
Add water and egg yolk, and process again until mixture forms a smooth ball.
Wrap in cling wrap and refrigerate for at least half an hour.
Preheat the oven to 180C. Lightly grease a fluted loose-bottom tart pan.
Bring pastry to room temperature. Roll pastry to a even thickness on a lightly floured surface and press into the tart pan, trimming the edges. Prick all over with a fork.
Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes.
Remove weights and brush pastry with egg white, before returning to the oven for a further 10 minutes, until shiny and crisp.
Cool completely before filling with creme patisserie.
For the Jasmine Creme Patisserie:
2 tablespoons jasmine tea leaves
1/2 teaspoon vanilla bean paste
15g plain flour
65g caster sugar
4 egg yolks
Gently simmer milk, vanilla and jasmine tea leaves, stirring frequently for 5 minutes. Remove from the heat and let the tea steep and cool for a further 10 minutes. Strain liquid through a fine sieve to remove tea leaves.
In the meantime, combine egg yolks and sugar until the mixture turns a pale, creamy gold colour. Lightly whisk in the flour and cornflour until there are no lumps, remaining.
In a slow stream, slowly pour half of the tea-infused milk into the egg mixture, making sure to whisk consistently to prevent scrambling. Add the milk and egg mixture to the remaining milk in the pan, and return to the boil, simmering for a further minute while whisking continuously, or until smooth.
Place the mix in a clean bowl, covering in cling film and cooling quickly in an ice bath. Once cool, refrigerate until just set.
Pour creme into prepared pastry case until 3/4ths full and top with fresh blueberries. Dust with icing sugar, and serve chilled.