1/2 cup (1 stick) unsalted butter
2 tablespoons granulated sugar
2 egg yolks
1 cup flour
1 egg white
8 ounces high quality cream cheese, softened
1/4 cup granulated sugar
1/4 cup creme fraiche or sour cream
1/2 teaspoon vanilla extract
4 cups fresh blueberries
1/4 cup sugar, more if needed
1/2 cup red currant jelly
2 tablespoons cornstarch, dissolved in 2 tablespoons water
LUCY M.
This is a really easy, outstanding recipe. I used it because I have fear of cooked pastry cream and the substitute she uses is easy, tasty and provides nice mildly tangy contrast to the sweet filling. I also like the fact that the blueberries are kept fresh and not cooked to a fare thee well. I've always gotten raves when I serve this. Have also used this pastry cream substitute with other berries. I usually make individual tarts with this recipe.
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