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Blueberry & Lemon Tart

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  • Serves: 6-8
  • Difficulty: Easy
  • Print:
Blueberry & Lemon Tart
 

Ingredients

  • 300ml single cream
  • 350g frozen blueberries, defrosted
  • 75g caster sugar
  • 1 x 312g jar lemon curd
  • 4 egg yolks
  • 1 whole egg
  • ½ tsp cornflour
  • One 24cm x 4cm deep sweet pastry flan baked blind and egged to seal
  • juice and finely grated zest 1 large lemon
  • 250g fresh blueberries

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Method

  • Preheat the oven to 160C, gas 3. Heat cream until just boiling, then remove
  • from the stove.
  • Place the defrosted blueberries, caster sugar and half the jar of lemon
  • curd into a liquidiser and blitz until smooth – this mixture must be blitzed in a
  • liquidiser/blender and not in a food processor, as it needs to be a really
  • smooth puree.
  • Pour the pureed blueberry mixture into a bowl and add the egg yolks,
  • whole egg and cornflour and lightly mix. Finally, add the warm cream and
  • just bring it together.
  • Place the cooked pastry case on a baking sheet. Carefully pour the
  • blueberry mixture into the cooked pastry shell and bake in the oven for 30 -
  • 40 minutes or until just set.
  • Remove and chill well; best overnight.
  • When ready to serve, mix the fresh blueberries with the rest of the jar of
  • lemon curd and the fresh lemon zest and juice. Spoon over the tart, cut and serve.

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