Blueberry Custard Tartlets


1 cup milk
1/4 cup sugar
1 whole egg
2 egg yolks
2 tablespoons corn starch
2 tablespoons butter
1 teaspoon vanilla

Shortbread Crust:

2 sticks butter
1/4 cup sugar
2 cups plus 2 tablespoons flour


1 1/2 cups blueberries
1/4 cup sugar
3 tablespoons corn starch
3/4 cup water
2 tablespoons lemon juice

First bring the milk for the custard to a simmer. Meanwhile, whisk together the sugar, eggs, yolks, and corn starch together until smooth. When the milk is simmering, whisk half of it into the egg mixture. Then add the egg/milk mixture to the rest of the milk (Don't just dump the egg mixture into the simmering milk or you'll have scrambled eggs). Bring it back to the heat and cook, whisking constantly until very thick. Whisk in the butter and vanilla. Cover with plastic wrap and refrigerate. You'll want the plastic wrap to be touching the top or else you'll get a film on top of your custard. 

To make the shortbread, whisk together the butter and sugar and then add the flour, mixing just until combined. Press into mini muffin tins. You'll want it to be pretty thin. I made some of mine too thick and I couldn't fit as much filling in them. Then poke the bottom of each one with a fork so prevent air bubbles (I wasn't wise enough to think of doing this until I was already done). Bake them for about ten minutes at 350ยบ or until golden brown on the edges. 

For the blueberries, just whisk all of the ingredients together and cook over medium-high heat until thickened. 

To assemble, fill cooled crusts with custard and top with cooled berries.

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