1/2 cup sugar
1 Tbsp. lemon zest, grated
1/2 cup lemon juice
1/4 cup heavy cream
1 pint fresh blueberries
Powdered sugar for garnish
In a mixer with the paddle attachment, blend the sugar and zest together thoroughly. Add the eggs. Mix until well combined, but do not whip.
Mix in first the lemon juice and then the cream. Pass the mixture through a strainer if desired. Pour the strained filling into the partially baked tart shell. Scatter a scant ¼ cup of fresh blueberries throughout the filling. Bake at 325° until the filling is set, about 10-15 minutes.
Top with fresh blueberries and dust with powdered sugar to serve.
For Pate Sucre:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup granulated sugar
1 pkg. vanilla sugar
4 lg. egg yolks
1/2 cup unsalted butter, cut into chunks
In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Place a small piece of pastry over the tartlet shell pan. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.
Line tart with parchment paper and weigh down with pie weights. Bake in preheated oven at 350°F for 6 to 8 minutes until golden brown. Remove from oven and cool completely on a wire rack.