1. Make the sweet pastry using the crumbing method.
2. Allow the pastry to fully chill in the fridge for at least 2 hours before lining the pastry cases for the tarts
3. Line the cases (I use 10cm deep fluted tart rings) with a thin layer of pastry and chill in the fridge again for a further 2 hours.
4. Blind bake the cases till lightly cooked, then seal with a thin layer of egg yolk, return to the oven for one minute to cook the yolk
5. Make the custard filling
6. Whisk together the yolk and sugar till thick and smooth
7. Heat the milk, cream and vanilla
8. Pour the cream mixture through a sieve onto the egg yolk and sugar mixture
9. Whisk until well combined
10. Pour into the prepared tart cases and place in the oven
11. Bake in the oven at 140 degrees for around 25 mins, until a slight wobble is still present but the tart mix is cooked through
12. Once baked, remove from the oven and place on the side- do not place in the fridge or a chilling device straight away, this will increase the chance of the tart filling cracking from temperature shock.
13. When cooled to room temperature, place in the fridge to cool further.
14. When fully cooled, brûlée the top with caster sugar and cut in half to serve.

To Decorate

● Macerated blueberries
● Fresh halved blueberries
● Blueberry gel
● Red vein sorrel