Blueberry + Vanilla Cream Tartelette

The combination of fresh, tart blueberries and sweet vanilla pastry cream is quite delightful in a salty pie crust. This dessert can be made ahead making it the perfect way to end a meal when entertaining. Serve with espresso or a taste of chilled lavender infused gin...enjoy!Recipe for two 5" tartelettes:You will need:1 1/2 cups fresh, organic blueberriesVanilla pastry cream (recipe below)1/2 pie crust (recipe below)1 organic egg, whisked for egg washDirections:Make the pastry cream first as it will need to cool in the refrigerator for at least 2 hours...preferably overnight (see recipe below). Once the pastry cream is in the fridge, make the pie crust (recipe below). Preheat the oven to 350 degrees. Butter two 5″ ceramic dishes. Roll out the dough for the tartelettes...you will need two 6″ rounds. Place dough rounds in ceramic dishes, pressing in just slightly. Remove excess dough. Line each dish with parchment paper and fill with pie weights or dried beans. Brush edges lightly with egg wash. Place on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown. Remove from oven and allow to cool completely. Once cool, fill with chilled pastry cream. Top the pastry cream with about 3/4 cup of fresh, organic blueberries. Serve immediately or keep in the fridge. You can make these delicious tartelettes the day prior to serving if you'd like...just keep chilled until ready to serve. Happy Baking!Vanilla Pastry Cream: Makes enough to fill two 5" tartelettesIngredients:1 cup organic whole milk1/4 cup organic sugar1 teaspoon organic vanilla extractPinch of rose salt2 large organic egg yolks2 tablespoons organic cornstarch1 tablespoon raw or organic unsalted butterDirections:Place milk, 2 tablespoons of sugar, and vanilla in a medium saucepan over medium heat. Once the milk begins to simmer, remove from heat. Meanwhile, mix the egg yolks, cornstarch, and remaining 2 tablespoons of sugar in a large bowl. Slowly pour the hot milk mixture into the egg yolk mixture adding 1/4 cup at a time. Stir until completely incorporated. Pour the mixture back into the saucepan and place over medium heat, until the mixture thickens...this will happen fairly quickly. If you have an instant-read thermometer, remove the mixture from the heat once it reaches 160 degrees. Transfer mixture to an electric mixer fit with a paddle attachment. Add butter and mix until smooth...about 4-5 minutes. Cover the pastry cream with plastic wrap, pressing the wrap directly onto the surface of the pastry cream. Place pastry cream in the fridge for at least two hours...preferably overnight.Pie Crust: Makes enough for one pie or one quiche using a 9″ ceramic dish + two tartelettes using 5" ceramic dishesIngredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 2 balls of dough (you can either freeze the other half of the dough or make a quiche).Recipe + Photo + Styling by Cassie Winslow