Blueberry Lemon Tart

De Grendel Blueberries

Serves 6-8 people

For the biscuit base

250g tennis biscuits or ginger biscuits 
125g butter
2 punnets of fresh blueberries

  • Crush the biscuits in a large freezer bag using a rolling pin until you achieve a rough breadcrumb consistency.
  • Melt the butter in a pan and add the biscuit crumbs.
  • Now place in a prepared pie dish and set in the fridge.
  • Once the base is set place a layer of blueberries on the base.

Lemon curd mixture
400g butter
zest of 4 lemons
juice of 8 lemons
8 eggs
4 egg yolks
600g caster sugar
4 gelatin sheets

  • Place all ingredients, apart from the gelatin, into a bowl and place over a water bath, continuously stirring until a thick custard consistency is achieve.
  • Soak gelatin leaves in cold water and then take out of water and squeeze excess water off. Add to the warm mixture and stir until completely dissolved.
  • Now pour mixture over the biscuit base and blueberries an allow to cool and then place in the fridge until set.
  • Garnish with fresh whipped cream and blueberries.
November 22, 2015 by De Grendel
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