Blueberry Bakewell Tart recipe with raspberry Chantilly cream
- Pre-rolled shortcrust pastry
- For the filling:
- 100g butter
- 225g golden caster sugar
- 3 eggs, beaten, plus 1 egg yolk
- 50g plain flour
- 350g wild blueberry jam (1 jar)
- 100g blueberries
- 80g ground almonds
- 50g toasted almonds for garnish
- For the Chantilly cream:
- Seeds scraped from 1 vanilla pod
- Icing sugar, to taste
- 300ml whipping cream
- 150g fresh raspberry purée (sieved)
Preheat the oven to 180°C.
Roll out the shortcrust pastry, place it into a round tin with ridged sides, prick the bottom, line with baking paper and baking beads and blind bake for ten minutes.
Take out the paper and beans and cook for a further five minutes until golden.
To make the filling, beat the butter and sugar in a bowl until light and fluffy.
Add in the beaten eggs and yolk, then gently fold in the sifted flour and ground almond.
Spoon the jam into the pastry case and gently spread.
Cover the jam with the sponge filling, taking care not to let the jam come up through the filling. Sprinkle blueberries and flaked almonds across the top.
Place in the middle of the oven and bake for 45-55 minutes or until the sponge is firm.
To make the Chantilly cream, mix the vanilla seeds, icing sugar and cream and whisk to soft peaks. Add the raspberry purée, and fold in without stirring completely.
Serve the pie warm with the cream.
1 hour 30 mins
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Copyright, 2012, Andy Bates, All Rights Reserved