Blueberry tart
Boozy blueberries topped with homemade vanilla custard – it’s the perfect grown-up dinner party dessert. Matt Tebbutt uses a shop-bought tart case to speed things up.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the tart
- 1kg/2lb 4oz fresh blueberries
- 50ml/2fl oz crème de cassis
- 100²µ/3½´Ç³ú ground almonds
- 1 blind-baked 25cm/10in tart case
For the custard
- 150ml/¼ pt crème fraîche
- 2 free-range eggs
- 1 vanilla pod, split
- 70²µ/2½´Ç³ú icing sugar
Method
Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl.
Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate.
Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes.
Serve the tart in slices with the reserved warm blueberries.
