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1
For the pastry, combine flours, powdered 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 (about 2 tsp). Turn onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
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2
Roll pastry between 2 sheets parchment paper until large enough to line bottom and sides of an 8-inch springform pan. Press pastry into pan. Trim edges, reserving pastry scraps. Place on a baking pan. Refrigerate for 15 mins.
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3
Preheat the oven to 350u00b0F. Cover pastry with parchment paper and fill with baking beans. Cover top edge of pastry with strips of foil. Bake for 10 mins. Remove paper and beans and bake for 5 mins, or until dry. Fill any cracks in pastry with reserved pastry scraps. While pastry is still hot, brush egg white over bottom and sides. Bake for 5 mins, or until golden. Remove foil. Cool. Reduce oven temperature to 325u00b0F.
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4
For the custard filling, heat milk, cream and vanilla bean and seeds in a saucepan on medium heat, until just simmering. Let stand for 10 mins. Whisk eggs, egg yolks and granulated sugar in large bowl until pale and creamy. Gradually pour warm milk mixture over egg mixture, then whisk to combine. Strain mixture into crust.
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5
Bake for 20 mins. Sprinkle with freshly grated nutmeg and bake for 25-30 mins, until set. To test if custard is set, insert a sharp, thin-bladed knife into center. If blade is clean, custard is cooked. Cool in pan on a wire rack.
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6
Combine blueberries and powdered sugar in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until syrupy. Cut tart into wedges and serve with blueberries.
