Blueberry Bakewell Tarts 2

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I've done this tart before. I can vaguely recall the taste. Since blueberries are abundance lately, I've decided to bake some blueberry desserts. Just so happened that Grace did her Blueberry Bakewell Tart again, I decided to do it too. I did some changes to the recipe. Here is how I did it.

Recipe for Blueberry Bakewell Tart, adapted from Kitchen Corner.
(Makes 9" and 6" tarts)

Ingredients:
Tart crust adapted from Alex Goh's Irresistible Pastry
70g Icing sugar, sifted
150g LIV unsalted butter, room temp
1 Egg
260g Plain flour
1 tbsp Milk powder

Method:

1. Mix icing sugar and butter until well combined. Add in egg and cream till smooth.
2. Add in sifted plain flour and milk powder and mix until well blended.
3. Refrigerate for 30mins or until firm.
4. Take out and roll between 2 sheets of plastic wrap to fit 9" and 6" tart pans. Refrigerate if fillings is not ready.

Blueberry tart fillings
250g LIV unsalted butter, soften
130g Caster sugar
3 large Eggs
1 tsp Vanilla extract
315g Ground hazelnut (remaining amount that I have left)
250g Fresh blueberries (2 packets of 125g from supermarket)

Method:

1. Beat the butter and sugar in a mixer till light and fluffy.
2. Add in eggs one at a time and beat till incoporate.
3. Add in vanilla extract and mix well.
4. Add in ground hazelnut and mix till everything combine and become a thick paste.

5. Layer all the almond fillings onto the pastry dough. Arrange blueberries on the top and chill for an hour before bake.

6. Bake the tart in an 180C preheated oven for about 45mins-50mins, or until browned.
7. After baking, remove from the oven and let it cool completely before serving.