Ingredients
Equipment
Method
For the Pâte Sucrée
- Place butter, sugar, vanilla caviar, and salt in a food processor. Blitz until crumbly. Add the flour and blitz once again.1 vanilla bean , 8 tbsp unsalted butter, ⅓ cup granulated sugar, 3/4 tsp salt, 1 ½ cups all-purpose flour
- Crack the egg into the food processor and set it to low. Stream in the cream, adding just enough to form a dough. Transfer the dough to the counter and form into a ball. Press into a disc and chill for 2 hours.***1 large egg, 1-2 tbsp heavy cream **
- Transfer the chilled dough to a well-floured surface. Roll the dough out to 1/4” thickness. Line a 9” tart pan with the pastry. Trim and chill the pastry for 1 hour. Preheat the oven to 350°F.
- Once the hour is up, pierce the dough all over with a fork. Line the pastry with parchment paper and pour in pie weights, beans, or dried lentils. Bake for 30-35 minutes or until golden. Set aside to cool slightly.
For the Blueberry Filling
- Place all the blueberry filling ingredients in a saucepan. Stir to combine. Place the saucepan over medium-low heat and cook until the berries start to break down and the filling is glossy. Pour the blueberry filling into the slightly cooled tart shell and chill for 30 minutes.1 pint blueberries, 1/3 cup sugar, ¼ cup water, 1 tbsp lemon zest, 1½ tbsp lemon juice, 2 tbsp all-purpose flour, 1 tbsp cornstarch, ¼ tsp ground cinnamon, ¼ tsp salt
For the Coconut Pastry Cream
- While the tart is chilling, make the coconut pastry cream. Pour the coconut milk into a saucepan. Add the sugar, salt, and the reserved vanilla bean pod. Place over low heat and bring to a gentle simmer.1¼ cup coconut milk , 1 reserved vanilla bean pod, ¼ cup granulated sugar, ¼ tsp salt
- While the coconut milk mixture is heating, place the egg yolks and the cornstarch in a bowl. Whisk until the yolks turn a lighter shade of yellow.3 large egg yolks, 1½ tbsp cornstarch
- Ladle some of the hot coconut mixture into the egg mixture while whisking constantly to temper the eggs. Pour the egg mixture into the saucepan and cook gently until thickened. Take the saucepan off of the heat and add the butter and coconut extract immediately. Stir until it melts.½ tsp coconut extract, 2 tbsp cold unsalted butter
To Assemble
- Pour the coconut cream over the blueberry filling. Cover the tart and chill for 3 hours or until the cream is set.
- Top the tart with the whipped cream, blueberries, and fresh mint leaves. Serve immediately.1½ cups whipped cream, Additional blueberries , Fresh mint leaves
Notes
** Add only as much cream as you need to make the dough come together.
*** Don’t try to rush this. This dough is very prone to cracking. The extra long chilling time will make it easier to roll out.