Real California Brown Butter Tart With Blueberries



For the Crust: – 6 Tbsp unsalted Real California butter, cubed – 3 Tbsp water – 1 Tbsp canola oil – 1 Tbsp sugar – 1⁄8 tsp kosher salt – 1 1/4 cup flour For the Filling: – 1/3 cup sugar – 1/4 cup cornstarch – 1⁄4 tsp salt – 5 egg yolks – 2 cups Real California milk – 3 Tbsp Real California butter, cubed and chilled – 1/2 vanilla pod, scraped – 2 cups blueberries


1. Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a small saucepan over medium low heat until butter is bubbling and lightly brown at edges, about 10-15 minutes. 

2. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4′′ tart pans (or one large 9′′ tart). Using a fork, prick dough all over. 

3. Bake until cooked through, 8-10 minutes; let cool. 

4. Make the filling: Whisk sugar, cornstarch, vanilla bean scrapings, pod, salt, and yolks in 
a 4-qt. saucepan until smooth. 

5. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 
10 minutes. 

6. Remove from heat and slowly whisk in butter until smooth; and transfer to a bowl. 
Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill 
until set, at least 2 hours. 

7. To serve, spread pastry cream evenly over tart shells and garnish with blueberries.

8. Chill tarts until ready to serve.

Per Order:

Makes five 4-inch tarts or 1 9-inch tart