Method

1. Grease a muffin tray and preheat the oven to 200C.
2. Cut 10cm round circles in the pastry and line the muffin tray with the pastry circles, gently pressing the pastry in. Line the pastry with grease proof paper and fill with baking weights.
3. Bake for 5 minutes. Remove the foil and baking weights and place the pastry back in the oven to bake for another 5 minutes. Gently press down any pastry that may have puffed up.
4. Allow to cool slightly in the muffin tray, then transfer the pastry tart cases onto a wire rack to cool completely.
5. In a mixing bowl, whisk together the sugar, eggs and vanilla.
6. To make the filling, place the cream in a saucepan and heat until it just comes to the boil. Remove from the heat immediately,
7. Add a spoonful of the warm cream and whisk into the sugar mixture to combine. Pour the sugar mixture into the saucepan with the remaining cream and whisk through. Place over low heat, stirring constantly with a
8. wooden spoon until thickened. Remove from the heat and transfer the mixture to a bowl. Cover tightly and place into the fridge for at least an hour to chill completely.
9. Spoon the custard mixture into the pastry cases, just shy of the top of the cases. Cover with blueberries and garnish with mint leaves.