Ingredients

· 250 ml milk

· 10 lemon verbena leaves

· 55 g caster sugar

· 1 egg and 2 egg yolks, beaten

· 30 g cornflour

· 150 ml thickened cream

· 250 g blueberries

· 160 g blueberry jam

For the pastry

· 225 g plain flour

· 40 g icing sugar

· ½ teaspoon vanilla extract

· 125 g unsalted butter, chopped

· 1 egg yolk

Method

Pulse the flour and sugar until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and one tablespoon iced water, and whiz until it forms into a smooth ball. 

Fold in plastic wrap and refrigerate. Meanwhile, combine milk, lemon verbena and 30 g sugar in a saucepan over medium heat. Bring to simmer and set aside for 30 minutes to infuse. 

In a bowl, whisk egg, egg yolk, cornflour and remaining sugar until fluffy. Return the infused milk to heat and bring to simmer, then strain through a sieve into the egg mixture, discarding lemon verbena. Pour into a pan and place over low heat. Stir until thick and smooth. 

Transfer to a bowl and cover with plastic wrap. Chill. Preheat oven to 180°C. Grease tart pans. Divide the pastry into pieces and roll out on a floured surface. Use pastry to line pans, trimming excess. 

Line cases with baking paper and fill with pastry weights. Bake for 10 minutes, then remove weights and paper. Bake again until golden. Set aside to cool. Whisk cream to soft peaks and fold into chilled custard. 

Fill pastry cases with custard and top with blueberries. Warm the jam and drizzle over tarts to serve.