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Blueberry and lime creme fraiche tart
Serves 8
Ingredients
- 100g butter, softened
- 50g icing sugar, sifted
- zest of 1 lime
- 225g plain flour, sifted
- 1 large egg, beaten
- 1tbsp clear honey, warmed
For the filling
- 300g blueberries
- zest of 1 lime
- 300ml creme fraiche
- 1 tbsp plain flour
- 75g vanilla sugar
- 1/2 tsp vanilla bean paste
- 3 eggs plus 1 egg yolk, beaten
- icing sugar, to dust
- 23cm 3.5cm-deep loose-bottomed fluted tin
Method
Cream the butter, icing sugar and zest together. Add 3tbsp of the sifted flour and mix to a paste with the egg. Mix in the rest of the flour with a pinch of salt and form into a ball. Flatten a little, wrap in cling film and chill for 1 hour or until just firm enough to roll easily.
Pre-heat the oven to 190°C/ 375°F/Gas 5. Roll out the dough to line the tin and chill for 20 minutes. Bake blind with baking beans for 20 minutes, remove the beans and give a further 5 minutes. Lower the oven to 160°C/320°F/Gas 3. Brush the pastry with honey, put 175g of the blueberries into the base and scatter with lime zest. Put the crème fraîche, flour, vanilla sugar, vanilla bean paste and eggs in a bowl and whisk. Pour over the berries and bake for 15 minutes.
Carefully arrange the rest of the blueberries over the top of the tart. Dust with a little icing sugar and bake for 25-30 minutes until the custard has set, puffed a little around the edges and tinged
a little golden. Cool to room temperature, remove from the tin and chill for a minimum of 20 minutes before cutting. Dust with icing sugar to serve.
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