another ½ teaspoon cornstarch in a tablespoon of the juice and stir in Continue to simmer until thickened Remove from the heat Using a paring knife, split the vanilla bean lengthwise in two and scrape the seeds out into a medium bowl Add the egg yolk and remaining sugar and beat together with a whisk Add the milk and cream and beat together until the sugar is dissolved Stir in the blueberries Sprinkle the streusel in an even layer over the bottom of the tart shell Spread the blueberries on top Place on a sheet pan Bake 30 to 40 minutes, until just set Remove from the oven and place on a wire rack to cool completely Sprinkle with granulated sugar or dust with confectioners’ sugar before serving IT’S DONE WHEN IT’S DONE The filling will be set around the edges but just set in the middle If you shake the pan gently the middle will jiggle a little bit under the surface until it cools, when it will firm up STORAGE The baked tart will keep for 2 days outside the refrigerator and 3 days in the refrigerator It is best eaten at room temperature It can also be double-wrapped and frozen Thaw overnight in the refrigerator, or at room temperature in a few hours Once thawed, reheat briefly for 1 minute in a 400°F/200°C oven to re-crisp the crust and evaporate any liquid on the surface ...sugar and beat together with a whisk Add the milk and cream and beat together until the sugar is dissolved Stir in the blueberries Sprinkle the streusel in an even layer over the bottom of the tart shell... before serving IT’S DONE WHEN IT’S DONE The filling will be set around the edges but just set in the middle If you shake the pan gently the middle will jiggle a little bit under the surface until it cools, when it will firm up... STORAGE The baked tart will keep for 2 days outside the refrigerator and 3 days in the refrigerator It is best eaten at room temperature It can also be double-wrapped and frozen Thaw overnight in the refrigerator, or at