Blueberry pie with Chantilly cream

Ingredients:

Blueberry jam:

• 2 cups fresh blueberries
• 1/2 cup granulated sugar, plus 2 tbsp.
• 1 lemon
• 1/2 fresh vanilla bean

Sweet shortbread base:

• 110 g chilled unsalted butter, cut into small pieces
• 1.5 cups of premium wheat flour, plus a little more for working with the dough
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 egg category CO
• A pinch of salt
• Additional equipment: 4-5 8cm non-stick tart pans or small pie pans

Chantilly cream:

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• Seeds of 1 vanilla pod
• 1 lemon

Candied Lemon:

• 1 lemon
• Sugar

Preparation:

1. For the candied lemon: Prepare this "decoration" first so it has time to crystallize while the pie is baking. Using a zester, peel the lemon zest in curls. Mix the zest with sugar on a plate and spread it evenly. Let it sit and crystallize.
2. For the sweet shortbread base: Using an electric stand mixer, beat the butter, flour, and sugar on low speed until the dough forms large chunks. Add the eggs and salt and continue beating until combined.
   
   Using your hands, form the dough into a small disk. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 185°C.
   
   Flour your rolling pin and work surface. Roll out the dough to a thickness of 0.5–0.3 cm. If the dough starts to stick, sprinkle it with flour. Cut out circles slightly larger than your tart pans. If you can't find 8 cm diameter cutters, use any smaller cutters you can find and cut out circles of the appropriate size.
   
   Spoon the batter into the molds and trim off any excess around the edges. Line them with parchment paper and fill them with the ball shapes, coffee beans, or dried beans. Place the molds on a baking sheet. Bake until golden brown, 10-12 minutes. Remove and let cool.
4. For blueberry jam: In a saucepan over low heat, combine about a third of the blueberries, sugar, and the juice of 1 lemon. Set the remaining berries aside for a decorative arrangement on top of the jam. Use the back of a knife to scrape out the vanilla seeds and add them and the vanilla bean to the saucepan. Stir and cook until the berries burst and the jam thickens to a syrupy consistency, 5-10 minutes.
   
   Place the bowl inside another, larger bowl filled with ice. Pour the jam into a colander, holding it over the bowl. Using a silicone spatula, press the jam through the colander. Let the jam cool until it's cool to the touch.
   
   Once the blueberry jam has cooled, add it to the remaining blueberries and mix gently. The pie filling is ready.
5. For the Chantilly cream: Pour the cream into the bowl of an electric mixer, add the powdered sugar, vanilla, and zest of 1 lemon. Beat until peaks form.
   
   Fill the cooled shortbread crusts with blueberry filling and top with Chantilly cream. Garnish with candied lemon.