- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
This special blueberry and lemon curd tart has just the right balance of sweet and tart flavour.
- Serves6
- Cook time20 minutes
- Prep time15 minutes, + cooling time and overnight chilling time
Ingredients
- 500g vanilla-flavoured yoghurt
- 1 sheet frozen puff pastry, just thawed
- 1 free-range egg yolk, lightly whisked
- 1/2 cup (160g) lemon curd
- 200g Eureka blueberries
- 1 tbs finely grated lemon rind
- Thyme sprigs, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon the yoghurt into the sieve and loosely cover. Place in the fridge overnight to drain.
Step 2
Preheat oven to 190°C. Line a large baking tray with baking paper. Cut the pastry sheet into 6 even rectangles. Prick the middle of each rectangle with a fork, then lightly brush with egg yolk. Place on the lined tray, 5cm apart. Bake for 18-20 mins or until golden and puffed. Transfer the tray to a wire rack and allow pastry to cool completely.
Step 3
Transfer pastry to a serving platter. Spread 2 tbs labne (drained yoghurt) over each tart. Top with 1 tbs lemon curd and half the blueberries. Slice remaining blueberries in half and sprinkle over tarts. Top with lemon rind and thyme sprigs, if using, to serve.
Recipe tip
COOK. STORE. SAVE.
Keep the leftover egg white in a sealed container in the fridge for up to 4 days. Add to an omelette or use it to make our recipe for The Perfect Meringues.
