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Blueberry Tart
Discover our gorgeously creamy and deeply delicious White Chocolate & Blueberry Tart recipe, a real crowd pleaser.
Discover our gorgeously creamy and deeply delicious White Chocolate & Blueberry Tart recipe, a real crowd pleaser.
Prep time
30 minutes
Cooking time
30 minutes
Servings
10
Difficulty
Medium
Ingredients
Pastry
250g plain flour
2 tablespoons of icing sugar (26 g)
125g Stork
2 egg yolks
2-3 tablespoons water (45 ml)
Dough
1 egg, medium
1 egg yolk
55g caster sugar
25g plain flour
300ml semi skimmed milk
¼ teaspoon vanilla extract
Decoration
300g blueberries
Finely grated zest of 1 lime
Icing sugar for sprinkling
mint leaves
Instructions
Steps
Place flour, sugar and Stork into a bowl and rub in until mixture resembles fine breadcrumbs.
Add the egg yolks and water and mix to a dough. Knead the dough, wrap in foil and place in the fridge for 30 minutes.
Roll out the dough on a lightly floured surface, and line a 25cm flan dish with baking paper. Prick the base with a fork and line with baking paper filled with dried beans or rice. Bake in pre heated oven for 15 minutes. Remove the paper and beans and cook for a further 10 minutes or until cooked through. Set aside to cool.
Prepare the cream – Whisk together the egg, egg yolk and sugar until light and creamy. Stir in the flour and then the milk. Pour into a small saucepan and bring to the boil over a moderate heat, stirring continuously. Cook for 2-3 mins until thick. Cool.
Spread the patisserie cream over the pastry base and top with fruit.
Dust with icing sugar and decorate with lime zest and mint leaves.
