This pie was one of the two favourites from our Brazilian lunch last week. I normally make it with ganache instead of the crème patisserie, but because I made brigadeirão as well and that’s already quite rich, I decided to change this recipe a bit and make it lighter.
- 180g Marie biscuit crumbs
- 4 tbsp melted butter
- Preheat the oven at 180C.
- Mix the two ingredients and place it in a cake or pie pan. Press it down, leaving it even in the pan, then bake for about 7 minutes. Let it cool down.
- 60g sugar
- 25g cornstarch
- 3 egg yolks
- 250ml milk
- vanilla bean to taste
- 25g butter
- Mix the sugar and cornstarch, then set aside.
- Warm up the milk and vanilla bean.
- Meanwhile add egg yolks to the sugar mixture, mix to incorporate and gradually add the milk to this mixture until well incorporated.
- Strain this mixture into a saucepan and cook it until it becomes creamy, add the butter and mix well. Take it out and let it cool.
- When it is cool, put it into the baked crust and cover it with the blueberries.
- 2 1/2 gelatin sheets
- 100g sugar
- 75ml water
- vanilla bean
- Soften the gelatin by putting the gelatin sheets in a bowl with water.
- In a saucepan add the sugar, vanilla bean and water and bring to boil.
- Drain the gelatin and add it to the sugar mix, mix until the gelatin is dissolved.
- Let it cool down a bit and brush the top of the blueberries with the fruit gelatin.
- Put the tart in the fridge for about 1 hour to set.