This is a Blueberry and Lemon Custard Tart I made on a whim one Saturday in the Spring. I remember this was the first dessert I made with the tart pan my best friend Jamie gave me for my birthday. I found the recipe in one of my favorite baking cookbooks, How to Be a Domestic Goddess by Nigella Lawson. The tart tasted wonderfully and was and very spring-like: a dough made with chilled cream cheese, custard infused with fresh lemon zest and juice, and a beautifully shiny blueberry topping made with blueberries, sugar, and a teaspoon or so of cornstarch. I liked how through the cooking, the blueberries became shiny and juicy while maintaining their shape. This was one of my first experiences with blind-baking (baking the tart shell before filling it), and I had no pie weights. I used beans instead but forgot to use some aluminum foil or parchment as a barrier, so the beans got kind of stuck in the crust after baking. I had to pry them out before filling the tart, but it still turned out OK. No one noticed, ha.
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