Blueberry Tart

I love this part of a year when there are all types of fresh fruit everywhere you go. Only in summer there is a chance to get big amounts of delicious fruit for great price and you can use this opportunity store them in fridge or put them into jars for winterJ This time I have tried a combination of homemade vanilla pudding and fresh blueberries which made my mouth watering even when thinking about this idea.

for the crust:
-125g plain flour
-60g unsalted butter
-60g powder sugar
-1 egg
for vanilla pastry cream:
-1 cup full fat milk
-1/4 cup caster sugar
-2 tablespoon unsalted butter
-pinch of salt
-1vanilla bean, split lengthwise
-2 tablespoon cornstarch
-3 egg yolks
-zest from ¼ orange
-1/8 teaspoon grated nutmeg
-1 tablespoon crème fraiche
for blueberry filling:
-1 jar of canned blueberries
-1/2 teaspoon of lemon zest
- 1 cup of blueberries plus extra for the decoration on top
-3 tablespoon of cornstarch

Beat together all the ingredients for the crust and make sure it is all well blended and mix until incorporated. Wrap the dough into plastic foil and keep in the fridge for 30 minutes. Roll the dough into the round shape and size of the tart pan. Place the dough over the pan and gently cut the remains on the sides. Cover the top with baking paper and spread with dried beans. Preheat the oven to 180 °C and bake for 10 minutes. Remove the baking paper and bake for another 8 minutes until the dough is gold and light brown coloured. Put aside and leave to cool down.
For the vanilla pudding bring the milk , 1/8 cup of sugar, butter and salt and vanilla bean to a gentle boil in a medium saucepan. Remove from heat. In another bowl whisk together cornstarch and the remaining sugar, then add egg yolks and mix into smooth paste. Slowly and in small amounts, whisk a little of the hot milk into an egg mixture. Once the egg mixture is warm to touch, pour it back into the milk in the pan and again bring to the boil. Let it boil and whisk again for 2-3 minutes until the pudding is smooth and glossy. Cover it with plastic wrap pressed directly to the surface of the cream to prevent a skin from forming. Leave to cool down to room temperature and then leave to thickens in the fridge.
For the blueberry filling pour the can of blueberries into a medium pan, add 1 cup of blueberries, cornstarch, lemon zest and bring to the boil. Whisking wait until it thickens and then remove from the heat.
Stir the chilled pastry cream to make it spreadable and add zest, nutmeg and crème fraiche and fill the prepared tart tin.
Pour the warm blueberry topping on the top and cover with fresh blueberries. Refrigerate for 5 hours and serve cold.