If you want this tart to have a deep colour and flavour, it’s essential to use frozen blueberries – you don’t get the same result from pureed fresh berries. Blackberries, raspberries and blackcurrants are also far nicer when defrosted from frozen, not only in colour but also flavour. When defrosting, the cells of the fruit break down and you get a superb, dark-coloured juice. So here is a light flan that looks stunning once cooked.
- 300 ml single cream
- 600 g frozen blueberries, defrosted
- 312 g jar lemon curd
- 75 g caster sugar
- 4 egg yolks
- 1 egg
- ½ tsp cornflour
- 500 g frozen shortcrust pastry, defrosted, lined in a 24cmx4cm-deep flan tin, then blind baked (see below) and sealed with egg wash
- finely grated zest of 1 large lemon
- Preheat the oven to 160°C/gas mark 3. In a pan, heat the cream until just boiling, then remove from the heat.
- Place 350g of the defrosted blueberries, half the lemon curd and the caster sugar into a blender and blitz until smooth.
- Pour into a bowl.
- Place the egg yolks, whole egg and cornflour in a bowl and just combine.
- Add the warm cream and bring it just together. Carefully pour into the cooked pastry case and bake in the oven for 25-35 minutes or until just set. Remove and chill well in the fridge for two hours or, for best results, overnight.
- When ready to serve, mix the rest of the blueberries with the rest of the jar of lemon curd and the lemon zest.
- Spoon over the tart, then cut and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket