Lemon Blueberry Tart Recipe

Short crust pastry (pate sucree) recipe
1 Preheat oven to 350F
2 In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated
3 Add eggs and egg yolks all at once.
4 Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
5 Dough can be rolled and shaped right away.
6 Place rolled and shaped dough in the refrigerator to chill and rest until ready to bake
7 Roll onto desired tart pan, score the dough
8 Bake at 350F until golden brown in color
Lemon curd:
10 In a small non-reactive saucepan heat lemon juice, half the sugar, zest and salt to a boil
11 - In a bowl, whisk eggs, yolks and other half of sugar to a light and ribbon consistency
12 - Slowly add the hot mixture into the ribboned eggs while whisking
13 - Return the mixture to the saucepan and heat until thickened, at 84C / 182F
14 - Strain over the butter and mix well.
15 Add drained gelatin sheet, the temperature should be at 150F or less.
16 - Let cool, cover with plastic film and put in the fridge to set
Chantilly cream:
18 Place cold heavy cream in a stand mixer bowl. Whip until soft peaks
19 - Add sugar and continue whipping until medium-firm peaks
Blueberry compote:
21 In a saucepan cooked the blueberries with the lemon juice while crushing the fruits to release the juice.
22 Mix the sugar with the pectin in a container
23 Once the fruit mixture boils add the sugar and pectin slowly while mixing with a spatula
24 Add salt.
25 Continue mixing until thickened