Ingredients for a 24 cm tart:
For the pastry
250 g flour 00
125 g of butter
100 g of sugar
1 whole egg
1 pinch of salt
1 pinch of vanilla
1 teaspoon baking powder for cakes Satin (optional)
For the custard
500 ml of whole milk
3 egg yolks
100 g of sugar
50 g flour 00
1 pinch of vanilla
to decorate
fresh blueberries (2 trays) and powdered sugar
Preparation:
Put in a blender All ALL Ingredients for the pastry and operate a Pulse until the mixture of crumbs; Pour on the work surface and Working briefly and dare Of A Ball That form will wind the film and put it into the fridge to rest for 1 hour.
If The Let stand not serve teaspoon baking but if you want to use now and add better.
Roll out the pastry directly on a sheet of parchment paper, spread it into the mold, prick with a fork, place a sheet of aluminum and above dried beans.
Bake at 180 ° C for 20 minutes, REMOVE beans and Il Foglio and continue for further 10 minutes; bake and cool.
Prepare the custard working the egg yolks with the sugar and add the flour; ADD the warm milk and vanilla; put on the fire until Bon What thickens.
Let cool and pour into pastry shell.
WHEN it will cool Garnish with blueberries and icing sugar.