Easy peasy lemon squeezie !
Easy peasy lemon and blueberry tart...
Short of time but want to make a pud for a Saturday supper or Sunday lunch? This can be quickly put together and left in the fridge until you are ready to serve.
Serves 8
Preparation time: 20 minutes
Cooking time: 6-7 minutes
Chilling time: 3-4 hours
Ingredients:
- 250 g (9 oz) Digestive biscuits
- 100 g (4 oz) butter
- 2 tablespoons golden syrup
- 300 ml (1/2 pint) double cream
- 400 g (14 oz) full fat condensed milk
- 2 lemons, grated rind and juice
- 125 g (41/2 oz) blueberries
Blueberry sauce:
- 2 teaspoons cornflour
- 6 tablespoons water
- 2 tablespoons caster sugar
- 125 g (41/2 oz) blueberries
Method:
- Brush a 23 cm (9 inch) springform tin with a little vegetable oil.
- Crush the biscuits in a large plastic bag with a rolling pin until fine crumbs.
- Heat the butter and syrup in a saucepan until the butter has just melted.
- Take off the heat and stir in the biscuits until coated in the butter then tip into the tin and press into an even layer over the base.
- Whip the cream in a large bowl until it forms soft swirls.
- Gradually whisk in the condensed milk, add the lemon rind then gradually whisk in the lemon juice until the mixture is smooth and thick.
- Fold in the blueberries.
- Pour into the tin, spread into any even layer then chill for 3-4 hours.
- To make the sauce mix the cornflour and water together in the base of a small saucepan, add the sugar and blueberries and cook for 4-5 minutes over a gentle heat, stirring until the juices run from the blueberries and the sauce thickens.
- Leave to cool.
To serve: Loosen the edge of the dessert, remove the tin sides and base and transfer to a serving plate, cut into wedges and serve with spoonfuls of the sauce.
Credits : Seasonal Berries
