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White Chocolate & Blueberry Tart




Source of Recipe


Sainbury's


List of Ingredients




375g pack sweet shortcrust pastry
25g sugar
150ml water
125g punnet blueberries
125g golden syrup
3 large size eggs
284ml carton double cream
75g ground almonds
50g Deluxe white chocolate, cut into small chunks
2-3 x 15ml spoons icing sugar



Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Roll out the pastry to a thickness of 1cm and use to line a 25cm loose bottomed tart tin with a depth of 2cm.

Line the pastry shell with baking parchment and weigh down with baking beans. Bake blind for 10 minutes, then remove parchment and beans and put the case to one side.

Put the sugar in the pan with 150ml of water. Bring to the boil, add the blueberries and blanch for 15 seconds. Strain off the sugar syrup and leave to drain for approximately 10 minutes.

Warm the golden syrup over a low heat until runny.

In the meantime, break the eggs into a bowl, add the cream and whisk together until smooth and amalgamated, then whisk in the ground almonds and the warm syrup.

Scatter the blueberries evenly over the tart base, pour over the custard mixture and sprinkle over the white chocolate chunks. Place in the oven on a baking tray and cook for 30 minutes or until the custard is set.

Allow to cool then lightly dust with icing sugar.