BLUE­BERRY & AL­MOND TART

Miguel Maestre har­nesses the pow­ers of a pop­u­lar su­per­food in this de­li­cious dessert.

Homes+ (Australia) - - CONTENTS -

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

PAS­TRY

250g plain flour

75g ic­ing sugar

125g cold but­ter, chopped 3 egg yolks pinch of salt

FILL­ING

125g un­salted but­ter

50g caster sugar

2 eggs

100g al­mond meal

1 tsp plain flour finely grated rind of 1 orange finely grated rind of 1 lemon 75g choco­late chips

TOP­PING

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.

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