https://www.lifestylefood.com.au/recipes/3501/lemon-and-vanilla-curd-tarts-with-blueberry-compote

LifestyleFOOD.com.au

These are simply divine. Serve them for dessert or with afternoon tea.

Ingredients

  • 375g/13oz sweet shortcrust pastry, bought or home made

  • flour for dusting

  • For the compote

  • 1 tsp cornflour

  • juice of 1 lemon

  • 250g/9 oz blueberries

  • 3 tbsp icing sugar

  • For the filling

  • 150g/5 oz good quality lemon curd

  • 100ml/3 ½ fl oz Greek yoghurt

  • 142ml/¼ pt pot double cream

  • 1 vanilla pod, split

  • 2 tbsp icing sugar

  • To serve

  • Icing sugar to dust

  • Fresh mint

  • Lemon zest

Method

  • For the pastry:

  • 1.

    Pre-heat the oven to 200C/180C fan/Gas 4

  • 2.

    Roll out the pastry on a lightly floured surface and use to line 4-6 tartlet tins (depending on the size you chose). Prick the bases several times with a fork and chill in the fridge for about 30 minutes, or place in the freezer for 10 minutes.

  • 3.

    Sit the chilled pastry cases on a baking sheet and line each one with baking paper and some baking beans or rice. Place in the oven for about 10 minutes and then remove the beans and bake for a further 5 minutes or until golden and crisp. Remove from the oven and leave to cool.

  • For the blueberry compote:

  • 1.

    To make the blueberry compote, stir the cornflour into the lemon juice in a small pan.

  • 2.

    Add the blueberries and icing sugar and place over a low-medium heat.Cook until the blueberries are just beginning to burst and their juices run giving you a rich purple sauce.

  • 3.

    Remove from the heat and leave to cool.

  • For the filling:

  • 1.

    For the lemon and vanilla filling, mix together the lemon curd and Greek yoghurt. In a separate bowl whisk together the cream, vanilla pod and icing sugar until it just thickens to form soft peaks. Gently fold in the lemon curd mixture.Turn the pastry cases out onto plates and spoon the filling into each one and scatter with curls of lemon zest. Spoon over or around the cooled blueberry compote and finish by dusting with icing sugar, add a sprig of mint and serve.

  • 2.

    Blueberry compote, stir the cornflour into the lemon juice in a small pan. Add the blueberries and icing sugar and place over a low-medium heat. Cook until the blueberries are just beginning to burst and their juices run giving you a rich purple sauce. Remove from the heat and leave to cool.

  • To serve:

  • 1.

    Turn the pastry cases out onto plates and spoon the filling into each one and scatter with curls of lemon zest. Spoon over or around the cooled blueberry compote and finish by dusting with icing sugar, add a sprig of mint and serve.

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