Pastry
175g plain flour
100g unsalted butter, diced
75g icing sugar
2 medium egg yolks
Filling
5 medium eggs, beaten
225g caster sugar
finely grated rind and juice of 4 unwaxed lemons
150 ml carton double cream
Blueberry Sauce
220g pack fresh blueberries
25g caster sugar
lightly whipped cream to serve.
1. Blend the flour and butter in a food processor until they resemble fine breadcrumbes. Add the icing sugar, egg yolks and 1 tsp cold water and blend until it forms a dough. Tip onto a floured surface and shape into a ball. Wrap and chill for 1 hour.
2. Preheat the oven to 190/170 fan/5 gas. Thinly roll out the pastry on a floured surface and line a 23 cm (9in) loose-base deep tart tin. Line with baking paper and fill with baking beans. Bake blind for 20 minutes. Life out the beans and paper and place the tart tin on a baking tray. Increase the temp to 200/180 fan/gas 6.
3. Beat the eggs, sugar, lemon ring and uice and cream in a bowl and leave for 10 minutes. Whisk often to ensure the sugar dissolves. Pour into the pastry case and bake for 20 minutes until lightly set. Leave to cool
4. Put the blueberries in a small saucepan with the sugar and 3 tbsp water. Cover and heat gently for 3-5 minutes until the blueberries have softened. Blend in a food processor until smooth. Straing through a sieve, pressing the pulp through with the back of a spoon.
5. Drizzele over the tart and serve with lightly whipped cream.
175g plain flour
100g unsalted butter, diced
75g icing sugar
2 medium egg yolks
Filling
5 medium eggs, beaten
225g caster sugar
finely grated rind and juice of 4 unwaxed lemons
150 ml carton double cream
Blueberry Sauce
220g pack fresh blueberries
25g caster sugar
lightly whipped cream to serve.
1. Blend the flour and butter in a food processor until they resemble fine breadcrumbes. Add the icing sugar, egg yolks and 1 tsp cold water and blend until it forms a dough. Tip onto a floured surface and shape into a ball. Wrap and chill for 1 hour.
2. Preheat the oven to 190/170 fan/5 gas. Thinly roll out the pastry on a floured surface and line a 23 cm (9in) loose-base deep tart tin. Line with baking paper and fill with baking beans. Bake blind for 20 minutes. Life out the beans and paper and place the tart tin on a baking tray. Increase the temp to 200/180 fan/gas 6.
3. Beat the eggs, sugar, lemon ring and uice and cream in a bowl and leave for 10 minutes. Whisk often to ensure the sugar dissolves. Pour into the pastry case and bake for 20 minutes until lightly set. Leave to cool
4. Put the blueberries in a small saucepan with the sugar and 3 tbsp water. Cover and heat gently for 3-5 minutes until the blueberries have softened. Blend in a food processor until smooth. Straing through a sieve, pressing the pulp through with the back of a spoon.
5. Drizzele over the tart and serve with lightly whipped cream.