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Blueberry & lemon tart
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225g pack Waitrose & Partners Blueberries
125g strained Greek yogurt
1⁄2 tsp vanilla bean paste
1⁄2 unwaxed lemon, zest
215g Cooks’ Ingredients Sweet Pastry Case
3 tbsp lemon curd
1.Heat 125g blueberries and 3 tbsp water in a small pan over a medium heat for 5-10 minutes until they have softened to form a compote.
2.With a wooden spoon, beat together the mascarpone and Greek yogurt in a mixing bowl. Beat in the vanilla paste and lemon zest. Pile into the pastry case, then drizzle over the lemon curd, using a knife to ripple it through the mascarpone mixture.
3.Top the mixture with the blueberry compote and then scatter over the remaining blueberries. Serve immediately or cover and chill for up to 12 hours until ready to serve.
You can try orange or passion fruit curd instead of lemon – any curd works well here.
And to drink...
This tart is delicious with a dessert wine such as Leyrissat Monbazillac, France (50cl), with intense notes of honey, marmalade and blossom.
Typical values per serving:
This recipe was first published in May 2021.