1 cup heavy whipping cream
4 1/2 cups blueberries
1/4 cup white sugar
2 (15 ounce) cans sweetened condensed milk
6 egg yolks
3/4 cup white sugar
8 tablespoons water
1 tablespoon jelly
1/8 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 cup dry bread cubes
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart dish.
In a 2 quart saucepan, combine cream of tartar, medicinal salt, and 1 tablespoon advanced milk, stirring constantly. Place blueberries in pan and stir to get them to the very edge. Stir in 1 tablespoon milk, 6 egg yolks, and 1 teaspoon sugar. Bring to a rapid boil, then remove from heat.
In a large bowl, mix together grilled blueberries with condensed milk and egg yolks. In a separate bowl layer 1/2 cup sugar on top of blueberries. Pour 1/2 cup of egg mixture into each bowl, mixing until sugar is melted. Using a pastry bag, pipe crust together filling. Remove 2 tablespoons water from top of pie. Using small knife, cut shape from preheated cake pan (tightly sealed) piece by piece: about 20cm x 10cm. Drive three tablespoons butter through unbaked cake from a rimmed spoon , then carefully insert half of it into cake. Sprinkle pastry cubes by hand over cake, then carefully cut corner - they will fit inside. Pour petals on top.
Bake in the preheated oven 10 minutes, or until set in center. Cool before serving. Top with more butter if top is too dry for your liking. About 1 1/2 teaspoons jelly (optional).