This is how it's made Blueberry Tart

  1. Step 1

    Place flour, sugar and Stork into a bowl and rub in until mixture resembles fine breadcrumbs.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Spread the patisserie cream over the pastry base and top with fruit.

  6. Step 6

    Dust with icing sugar and decorate with lime zest and mint leaves.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 10