Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Spiced blueberry and chocolate honeycomb tart
- 450g cake flour + extra, to dust
- 45ml (3 tbsp) icing sugar
- pinch salt
- 200g butter
- 100ml cold water
- 300g brown sugar
- 125ml (½ cup) water
- 400g fresh blueberries + extra, to serve
- juice of 1 small lemon
- 10ml (2 tsp) ground cinnamon
- 2,5ml (½ tsp) ground nutmeg
- pinch ground cloves
- pinch salt
- 15ml (1 tbsp) water
- 30ml (2 tbsp) cornflour
- 2 x 40g bars Cadbury Crunchie chocolates, crushed
- 15ml (1 tbsp) milk
- 1 egg, beaten
- 250ml (1 cup) thick/double thick cream, to serve
Preheat the oven to 190˚C and grease a round (24cm-diameter), loose-bottomed tart tin. Set aside until needed.
For the shortcrust pastry, sift the cake flour and icing sugar into a large bowl. Add a pinch salt and the 200g butter, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the 100ml cold water and mix to form a soft dough. Knead the dough briefly on a flour-dusted surface. Divide the dough into two discs. Wrap in cling film and allow to chill in the fridge, while preparing the filling.
For the filling, in a large saucepan over medium-high heat, stir in the brown sugar, 125ml (½ cup) water, blueberries, lemon juice, ground cinnamon, ground nutmeg, cloves and a pinch salt. Simmer, about 10 minutes, stirring frequently until the sugar has dissolved.
Mix 15ml (1 tbsp) water with the cornflour to form a paste, then whisk the paste into the blueberry mixture. Continue cooking, stirring constantly, until it thickens to a coulis, about 15 minutes. Set aside to cool down to room temperature and fold in the crushed Cadbury Crunchies.
Remove the dough from the fridge and on a lightly flour-dusted surface, roll out the first disc to a thickness of about 0,3cm. Line the greased tin with the pastry, covering the base, the pastry coming up the sides. Trim the edges off the pastry overhang.
Spoon the filling into the pie’s crust. Roll out the second disc to a thickness of 0,3cm. Using a cookie cutter, cut out pastry shapes as per your preference and layer these shapes over one another around one section of the top of the pie for a decorative touch.
Brush the crust with the egg wash, made by mixing the milk with the beaten egg. Bake, 1 hour or until the crust reaches a deep, golden brown and the filling is bubbling. Allow the pie to cool, at least 30 minutes and chill in the fridge, 2 hours or preferably overnight.
Remove the pie from the fridge about 15 minutes prior to serving, to take the chill off. Serve the pie with the cream and garnish with the extra blueberries.