Blueberry Lemon Tart

Ingredients:

Cake

• 1.5 cups premium flour
• 2 tablespoons of sugar
• A pinch of coarse salt
• 110 g unsalted butter, chilled, cut into pieces
• 1 large egg, separate the white from the yolk
• 2 tbsp ice water + 1 tsp

Filling

• 4 large eggs
• 1.5 cups of sugar
• 1 cup freshly squeezed lemon juice (about 5 lemons)
• 1/4 cup heavy cream
• Zest of 1 lemon
• A pinch of coarse salt
• 2 cups blueberries

Preparation:

1. Cake:
   
   Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles cornmeal. Add the egg yolk and 2 tablespoons of ice water and pulse again until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
2. On a lightly floured surface, roll the dough into a 30cm (12 in) circle. Place the dough on a rolling pin and transfer it to a 25cm (10 in) tart pan with a removable bottom. Press the dough to the edges of the pan and fold any excess dough inward to seal the edge. Cover the tart pan with plastic wrap and refrigerate for another 30 minutes.
3. Preheat oven to 175°C.
4. Place the pan on a baking sheet and prick the bottom of the dough with a fork. Cover the dough with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon of water and brush the bottom and sides of the tart crust; set aside to cool.
5. Whisk the eggs, sugar, lemon juice, cream, zest, and salt in a bowl. Arrange the blueberries on the cooled tart crust and pour the filling over them. Bake for 20-25 minutes. The filling should be slightly jiggly when finished. Cool to room temperature, remove the ring from the pan, and serve.