Blueberry and lavender cream tart

I adore this dessert and have served it at loads of dinner parties. It can be made with a combination of summer berries like gooseberries, strawberries, mulberries and blueberries, or with just one of these. The lavender adds a delicate scent to the dish – if lavender is not available, you can use vanilla instead.

Blueberry and lavender cream tart

Serves: 6 – 8
Cooking Time: 1 hour

Ingredients

  • PASTRY
  • 400g puff pastry
  • 1 large egg, lightly beaten
  • LAVENDER CREAM
  • juice of 2 lemons
  • 30ml (2 tbsp) lavender leaves, stripped and
  • slightly crushed
  • 100g castor sugar
  • 300ml fresh cream, lightly beaten
  • 150g mascarpone
  • 350g fresh blueberries
  • icing sugar, for dusting (optional)

Instructions

1

Roll out the pastry on a floured surface to about 4mm thick and press it into a 21cm x 29cm rectangular tart tin. Trim the edges to leave about 0,5cm of pastry over the lip of the tin. Prick the pastry base all over with a fork and freeze for 5 minutes

2

Preheat the oven to 210ºC. Remove the pastry case from the freezer and bake blind until golden, about 30 minutes. Remove from the oven and leave to cool.

3

For the lavender cream, place the lemon juice, lavender leaves and sugar in a bowl, mix well and set aside for the sugar to dissolve. In a separate bowl, combine the cream and mascarpone. Strain the lemon mixture into the cream mixture and discard the lavender leaves. Whisk until the mixture is well combined and slightly thickened.

4

Spoon the lavender cream into the pastry case, cover with the berries, dust with icing sugar and serve.

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