BLUEBERRY & ALMOND TART
Miguel Maestre harnesses the powers of a popular superfood in this delicious dessert.
Miguel Maestre makes a superfood the star of his sweet-treat delight.
SERVES 6-8 PREP 20 MINS + 1 HR 15 MINS CHILLING COOK 45 MINS
250g plain flour
75g icing sugar
125g cold butter, chopped 3 egg yolks pinch of salt
125g unsalted butter
50g caster sugar
100g almond meal
1 tsp plain flour finely grated rind of 1 orange finely grated rind of 1 lemon 75g chocolate chips
3 tbsp double cream 3 punnets blueberries
ONE Preheat oven to 175ºC/155ºC fan. Grease a 24cm fluted loose-bottomed tart pan.
TWO To make the pastry, sift the flour and icing sugar together into a food processor. Add the butter. Process until crumbs form. Add the egg yolks and salt. Process until the ingredients just come together. Wrap the dough in plastic wrap. Refrigerate for 1 hr.
THREE Roll the dough between two sheets of baking paper until large enough to line the prepared tart pan. Lift the dough into the pan and press into the sides. Refrigerate for 15 mins.
FOUR Line the pastry with baking paper. Fill with pastry weights or rice to prevent it
from rising. Bake for 10 mins. Remove the paper and weights. Return to the oven for a further 3 mins or until tart shell is dry and lightly browned. Set aside to cool.
FIVE To make the filling, beat the butter and sugar in the small bowl of an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the almond meal, flour, orange and lemon rind and chocolate chips. Spoon filling into tart shell.
SIX Bake for 30-35 mins or until a skewer inserted into the centre comes out clean. Set aside to cool completely.
SEVEN To serve, spread the double cream on top of the tart. Arrange the blueberries to cover the top of the tart completely.