Beat in the sour cream, vanilla, and orange zest. Pour into the baked crust. Bake the tart for 20 minutes or until slightly puffed around the edge. Cool completely on a wire rack. Pile the ...
Whip the cream to stiff peaks and then fold the syrup in to ripple it rather than completely mix through. Serve a slice of the tart with the compote and cream.
Make the Tart Shell: In a standing mixer fitted with ... whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath ...
This tart is from her cookbook Mind Food. "There is nothing better than a fresh juicy blueberry, grown in season", says Lauren. "Paired with omega-rich walnuts and rosemary, this blueberry ...