BLUEBERRY AND LEMON TART

BLUEBERRY AND LEMON TART
Pastry:
375 ml cake flour
30 ml castor sugar
Pinch of salt
125 g butter cold & cut into cubes
1 large egg, separated
30 ml ice water, plus 5ml for egg white wash

Filling:
4 large eggs
375 ml castor sugar
250 ml freshly squeezed lemon juice (about 5 lemons)
125 ml heavy cream
1 lemon, zested
Pinch of salt
500 ml blueberries (fresh)

To make pastry, pulse the flour, sugar and salt together in a food processor to just mix. Add the butter cubes and pulse until the mixture resembles cornmeal. Add the 30ml ice water and pulse again until the dough comes together. Wrap the dough in clingwrap and rest in fridge for 30 min.
Roll the dough out on a lightly floured surface into a 30cm circle. Roll the dough into the rolling pin and lay it inside a 26cm tart pan with removable bottom. Press the dough into the fluted edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put in fridge for another 30 min to rest.

Heat oven to 180°C. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with baking paper and fill with ceramic beads or dry beans. Bake for 25 min. Remove the paper and ceramic beads or dry beans. Lightly beat the egg white with 5ml of water and brush onto the bottom and sides of the tart shell, set aside to cool.
Whisk the eggs, sugar, lemon juice, cream, zest and salt together. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 min. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring and serve.
Photo: Elsabe Templeton