Blueberry Vanilla Tart

It's still pretty cold here so I still need food that smells and recalls summer, so this tart does the trick for me. It's super simple and easy to make, and you can use a never ending varieties of fruits, kiwis are perfect, strawberries, blackberries, raspberries, bananas... you name it it goes with this tart. The filling is the one I posted early this week: the French Vanilla Eggless Custard. So here goes the recipe for the super easy flaky vanilla crust:

Blueberry French Vanilla Tart

You'll need:

1 cup of flour

7 tablespoons of melted butter (unsalted)

1/4 cup of sugar

1/4 teaspoon of salt

1 french vanilla bean pod (scrape the seeds)

In a medium bowl combine all the ingredients but the flour first, once well combined add the flower  and mix just until well blended. Press the dough evenly on your tart pan (9-9 1/2 inch) I used the oblong one and it's jut the exact amount, so be patient, pressing the dough evenly will take a little bit of time, but it will be worth it ;)

Refrigerate it for at least 45 minutes to firm. Then place in a 350 F degree oven for about 20 minutes or until golden brown. If it starts to rise too much, simply prick it with a fork and keep baking it. Let cool completely and when the custard is ready pour it right away and let set for at least an hour at room temperature, then refrigerate and top with desired fruit. Enjoy!