Blueberry Tart
A buttery shortcrust shell filled with a glossy blueberry compote and crowned with clouds of whipped cream — simple, restaurant-pretty, and tart-sweet.
Per serving
Ingredients
- 1 shellBaked sweet tart shell
- 2 cupsFresh or frozen blueberries
- 1/3 cupSugar
- 1 tbspLemon juice
- 2 tspCornflour
- 2 tbspWater
- 1/4 tspVanilla essence
- 1 cupWhipped cream
- 1/4 cupFresh blueberries, to decorate
- a fewMint sprigs, to decorate
Method
- 1
Place 1 1/2 cups of the blueberries, sugar and lemon juice in a saucepan. Cook on medium heat until the berries burst and release their juice, about 5 minutes.
- 2
Whisk the cornflour into the water and stir into the bubbling fruit. Cook 1-2 minutes more, stirring, until thick and glossy.
- 3
Off the heat fold in the remaining 1/2 cup of whole blueberries and the vanilla. Cool completely.
- 4
Spoon the cooled blueberry filling into the baked tart shell and smooth flat.
- 5
Pipe or spoon whipped cream over the top (cover the surface fully, or leave a window of blueberry showing in the centre — chef’s choice).
- 6
Top with a few fresh blueberries and a sprig of mint. Chill 30 minutes and serve cold.