Blueberry Bakewell Tart with Raspberry Chantilly cream recipe

Andy Bates is known for his hearty British street food and he's a firm favourite on the Food Network UK.

His first TV series, Street Feasts, was a huge success and now he's backpacking across the USA searching for the best flavours in his new series American Street Feasts.

We've come over all Downton Abbey with this delicious Blueberry Bakewell recipe complete with raspberry cream. Here's the recipe if you fancy a sweet treat tonight...

Blueberry Bakewell Tart with Raspberry Chantilly Cream

Serves: 8
Preparation: 40 minutes
Cooking time: 1 hour 30 mins

Ingredients:

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)

Method:

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.

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Copyright, 2012, Andy Bates, All Rights Reserved