Lift your afternoon tea game with this Easy Lemon and Blueberry Tart. Crispy and creamy all at once, it will go down a treat.
Serves66
Cook time15 mins15 minutes
Ingredients
1 tbs caster sugar
125g blueberries
2/3 cup (200g) lemon curd
250g mascarpone
1/4 cup (60ml) Coles Thickened Cream
160g Coles Pastry Flan Case*
2 tbs flaked almonds, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the sugar, half the blueberries and 2 tsp water in a large saucepan. Place over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high. Bring to a simmer. Cook for 3-5 mins or until the blueberries soften slightly. Remove from heat. Stir in the remaining blueberries.
Step 2
Reserve 1 tbs of the lemon curd. Use an electric mixer to whisk the mascarpone, cream and half the remaining lemon curd in a medium bowl until firm peaks form. Spoon the remaining lemon curd over the cream mixture. Gently marble.
Step 3
Spoon the cream mixture into the pastry case. Drizzle with the blueberry mixture and reserved lemon curd. Sprinkle with the almond.
Lift your afternoon tea game with this Easy Lemon and Blueberry Tart. Crispy and creamy all at once, it will go down a treat.
Method
Step 1
Combine the sugar, half the blueberries and 2 tsp water in a large saucepan. Place over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high. Bring to a simmer. Cook for 3-5 mins or until the blueberries soften slightly. Remove from heat. Stir in the remaining blueberries.
Step 2
Reserve 1 tbs of the lemon curd. Use an electric mixer to whisk the mascarpone, cream and half the remaining lemon curd in a medium bowl until firm peaks form. Spoon the remaining lemon curd over the cream mixture. Gently marble.
Step 3
Spoon the cream mixture into the pastry case. Drizzle with the blueberry mixture and reserved lemon curd. Sprinkle with the almond.
