Vanilla bean custard tart

1.To make pastry, combine flours, icing sugar and butter in a food processor. Process until mixture resembles coarse crumbs. With motor running, add egg yolk, vanilla and enough iced water to bring dough together. Turn onto a lightly floured board and knead gently until smooth. Wrap in plastic wrap and chill for 30 minutes.

2.Roll pastry between two sheets of baking paper until large enough to line base and side of a 20cm springform pan. Ease pastry into pan, pressing into side. Trim edge, keeping pastry off-cuts. Place pan on a baking tray. Chill for 15 minutes.

3.Preheat oven to 180°C (160°C fan-forced). Cover pastry with baking paper. Fill with pastry weights, dried beans or rice. Cover top edge of pastry with strips of foil. Bake for 10 minutes. Remove paper and weights and bake for another 5 minutes, until dry. Fill any cracks in pastry with reserved pastry. While pastry is still hot, brush eggwhite over base and side. Bake for another 5 minutes, until golden. Remove foil. Cool. Reduce oven to 160°C (140°C fan-forced).

4.To make custard filling, heat milk, cream, vanilla bean and seeds in a pan on medium, until just simmering. Set aside for 10 minutes. Whisk together eggs, egg yolks and sugar until pale and creamy. Gradually pour warm milk mixture over egg mixture, then whisk to combine. Strain mixture into pastry case.

5.Bake tart for 20 minutes. Sprinkle over freshly grated nutmeg and then bake for another 25-30 minutes, until set. To test if custard is set, insert a sharp thin-bladed knife into centre. If blade is clean, custard is cooked. Cool in pan.

6.Combine blueberries and icing sugar in a small saucepan on low heat. Cook, stirring, for 2-3 minutes, until syrupy. Cut tart into wedges and serve with blueberries.