Blueberry and Lemon Tartlets
With vitamin C-rich lemons and health-boosting blueberries, these tarts are packed with the goodness of seasonal fruits.
With vitamin C-rich lemons and health-boosting blueberries, these tarts are packed with the goodness of seasonal fruits.
PREPARATION TIME: 25 MINUTES, PLUS CHILLING
COOKING TIME: 15 MINUTES
SERVES 4
EASY / PREPARE AHEAD
250g (9oz) shortcrust pastry
4 large free-range egg yolks
200g (7oz) caster sugar
zest and juice 2 lemons
60g (21/20z) butter
200g (7oz) fresh blueberries
icing sugar, to serve
you will need:
4 x 10cm (4in) wide tart tins
1 Roll out the pastry and use to line the tart tins. Trim the edges and prick the base with a fork, then chill in the fridge for 30 minutes. Preheat the oven to 190 C, 170 ะก fan, 375 F, gas 5.
2 Combine the egg yolks, sugar, lemon zest and juice and butter in a glass bowl. Set the bowl over a saucepan one-third filled with water – the bottom of the bowl shouldn’t touch the water.
3 Heat the water over a moderate heat; stir the egg mixture with a wooden spoon. Keep stirring until the mixture is thick enough to coat the back of the spoon. Remove from the heat and set aside.
4 Take the tart cases out of the fridge and line with baking parchment. Fill with baking beans and bake in the oven for 10 minutes. Remove the baking beans and parchment and bake for a further 5 minutes or until the pastry is golden. Leave to cool.
5 Spoon the warm lemon curd into the cases, and set aside until the curd is completely cold. Top with a handful of fresh blueberries and dust with icing sugar to serve. These tarts will keep at room temperature for up to 4 hours.
Per serving: 403 calories, 24g fat (8g saturated), 55g carbohydrate
