Blueberry Tart

I saw frozen wild Canadian blueberries on sale at Safeway the other day, so I figured they'd be good to have around at $5/600g. Good idea.
Last time I made pastry dough, I made extra and saved it in the freezer. Good idea.
Seeing them next to each other in my freezer last night, and having a craving for desert... led to a good idea.

ACTION! Pulled pastry dough out of the freezer and drank a bottle of wine while I thought about how I'd tackle this problem. By the time I had my gameplan, the dough was ready to be rolled.
With an oven preset to 350, I rolled the dough out (folding it several times, to build flaky layers) and onto a pie pan. Docked and blind-baked.




Step 2: Melted milk chocolate, brushed onto the inner surface of the cooling tart shell.
Aside from the obvious benefits, this layer of chocolate, when cooled, acts as a moisture barrier, allowing a crispy, flaky dough to coexist with a moist, gooey filling.
Step 3: Blueberries with a touch of local wildflower honey and 1tbsp of red wine/cornstarch slurry (to thicken). Brought to a boil and cooled in a pie pan in the freezer to firm up. This filling should be started while the pie shell is cooking, and cooled by the time the chocolate is brushed on.

Give those nice little berries a home.

Step 4: Hallelujiah! There is a Jah! Whipping cream in the fridge. Trader Vic's in the liquor cabinet. Vanilla bean in the pantry. Not only did I scrape the bean, but I chopped it up TINY and threw the whole thing in. The pod has flavor, and vanilla is super expensive, so I don't see the need to be shy with it. Shot of Trader Vic's, and whisk whisk whisk. Pile high, high as she goes. I poured on the remainder of the melted chocolate, because... why not?