Blueberry Custard Tart
Ingredients
- 100 g (3 ½oz) plain flour, plus extra to dust
- 125 g (4oz) wholemeal rye flour
- 175 g (6oz) unsalted butter, cubed and chilled
- 50 g (2oz) caster sugar
- 1 large egg, separated
- 600 mL double cream
- 300 mL (10 fl oz (½ pint)) soured cream
- 9 large egg yolks
- 100 g (3 ½oz) caster sugar (for the filling)
- 1 tsp. vanilla extract
- 125 g (4oz) blueberries
- icing sugar, optional, to dust
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