1 cup caster sugar
2 cups plain flour
1 tbsp caster sugar, extra
160g butter, diced and chilled
1 tbsp chilled water
250g creme fraiche or mascarpone
300ml tub thick double cream
1 cup thick Greek yoghurt
1/3 cup icing sugar
1 vanilla bean, split and seeds scraped
2 punnets blueberries, extra, to serve
Combine blueberries, caster sugar and 1/4 cup cold water in a small saucepan over medium heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 5 minutes. Strain berries through a fine sieve. Do not press down on fruit as this will make syrup cloudy. Discard berries. Cover syrup and place in refrigerator.
Place flour and caster sugar in a food processor. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until a dough forms. Transfer to a lightly floured surface and lightly knead, bringing mixture together. Form into a disc. Wrap in plastic film and refrigerate for 30 minutes or until firm.
Preheat oven to 200˚C. Grease a 26cm (base) x 2cm deep flan pan or 24cm fluted flan pan. Roll pastry out between 2 sheets of baking paper until large enough to line prepared pan. Line pan with pastry. Run rolling pin over top of pan, trimming pastry. Place pan onto a baking tray and refrigerate for 20 minutes or until firm. Line pastry with a sheet of baking paper and fill with baking beads or dried beans. Bake for 15 minutes. Remove baking beans and baking paper. Bake for a further 10 minutes or until light golden and firm to the touch. Cool.
Place creme fraiche, cream, yoghurt, icing sugar and vanilla seeds into a food processor. Pulse until well combined and thick. You will only need to do this 4-5 times.
Spoon cream mixture into cold pastry shell. Spoon blueberry syrup onto tart and top with extra blueberries. Serve.