Lemon and blueberry tart
Prep:
20 mins
Cook:
10 mins
Perfect for special occasions this rich dessert is one to indulge in, once in a while.
Vegetable oil, for greasing
250g digestive biscuits, crushed into fine crumbs
100g butter
2 tbsp golden syrup
For the filling
300ml double cream
400g tin condensed milk
2 lemons, grated zest and juice
125g blueberries
For the blueberry sauce
2 tsp cornflour
6 tbsp water
2 tbsp caster sugar
125g blueberries, some reserved for decoration
100ml double or fresh cream, whipped for topping (optional)
Brush a 23cm spring form tin with a little vegetable oil.
Heat the butter and syrup in a saucepan until the butter has melted.
Remove from the heat and stir in the biscuit crumbs until well coated in the butter then tip into the tin and press into an even layer over the base.
In the meantime, using a large bowl, whip the cream until it forms soft swirls.
Gradually whisk in the condensed milk, add the lemon zest and gradually whisk in the lemon juice until the mixture is smooth and thick.
Fold in the blueberries.
Pour into the prepared tin, spread into an even layer then chill in the fridge for 3-4 hours.
For the sauce, mix the cornflour and water together in a small saucepan, add the sugar and blueberries and cook for 4-5 minutes over a gentle heat, stirring until the juices start coming out from the blueberries and the sauce thickens.
Leave to cool.
To serve, loosen the edge of the tart, remove the tin sides and base and transfer to a serving plate.
Cut into slices and serve with spoonfuls of the sauce and whipped cream if you like.
Serves
8
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Fruit, Sugar, Biscuits
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
