blueberry jasmine tart
for the pastry:
1 cup plain flour
45g icing sugar
5g vanilla extract
100g cold butter, cut into cubes
pinch of salt
1 egg yolk
15g 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 patissiere:
2 tablespoons jasmine tea leaves
350ml milk
5g vanilla bean paste
15g plain flour
15g cornflour
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.
to assemble:
250g fresh blueberries
icing sugar, for dustin’ (hoffman)
Pour creme into prepared pastry case until three quarters full, and top with fresh blueberries. Dust with icing sugar, and serve chilled.
