02/11/2020

Blueberry Sour Cream Tart

Beautiful blueberries in a lemon cream tart.

Makes:

1 x 25cm tart

Prep Time: 30 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

2 punnets fresh blueberries
2 teaspoons cornflour
1 cup sour cream (or half cream, half natural yogurt)
1/2 cup caster sugar
1/3 cup plain flour
3 egg yolks
60g softened butter
2 tablespoons flour
grated rind 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla essence
PASTRY
1 1/3 cups plain flour
1/4 teaspoon baking powder
100g chilled butter, cut into cubes
1/4 cup caster sugar
1 egg

Method

Roll out pastry to line a 25cm flan tin with removal base. Prick pastry base with a fork and bake at 200°C for 15 minutes. Toss blueberries in cornflour and place in pastry case. Whisk remaining ingredients together (don’t worry if butter is a little lumpy), and pour over blueberries. Bake at 180°C for 30-35 minutes until golden brown and set (raise tart in the oven in the last 5 minutes if the top needs browning). Allow to cool for 10 minutes before removing from tin. Serve cut into wedges, with cream if you like.
PASTRY Combine flour and baking powder together in a food processor*, add butter and blend until mixture resembles breadcrumbs. Whisk caster sugar and egg together with a fork and add to flour mixture in a steady stream, whilst pulsing. Stop as soon as the mixture comes together. Turn out onto a lightly floured surface and bring together, patting into a flat round. Do not knead. Use as required. *Or rub butter into flour using your fingertips, then mix in egg/sugar mix to make a dough.

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