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1
For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie.
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2
Using a curly zester, zest the lemon into curly strips.
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3
On a plate, toss the zest in sugar and spread out evenly.
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4
Set aside and allow to crystallize.
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5
For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles.
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6
Then add the egg and salt, and continue to mix just until it's combined.
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7
Using your hands, form the dough into a small disc.
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8
Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
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9
Preheat the oven to 365 degrees F.
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10
Dust a rolling pin and surface with flour.
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11
Roll the dough out thinly to 1/4 to 1/8 of an inch.
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12
Continue to dust with flour as the dough becomes sticky.
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13
Cut out circles slightly larger than the size of your tart shells.
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14
If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
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15
Lay the sweet crust in the shells and trim any excess along the edges.
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16
Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans.
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17
Place the shells on a baking sheet.
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18
Bake until golden brown, 10 to 12 minutes.
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19
Remove and let cool.
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20
For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon.
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21
Reserve the remaining blueberries.
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22
Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan.
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23
Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
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24
Create an ice bath by placing a mixing bowl into a larger bowl filled with ice.
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25
Pour the compote into a strainer over the mixing bowl.
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26
Use a rubber spatula to help work the compote through the strainer.
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27
Let the compote cool until it's cold to the touch.
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28
Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
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29
For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer.
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30
Mix until peaks start to form.
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31
Add the blueberry filling to the cooled pie shells and top with the chantilly cream.
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32
Garnish with crystallized lemon on top.
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33
Serve and enjoy!
