• 4servings

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 125g (4oz) blueberries

  2. Juice of 1/2 lemon

  3. 3 tbsp lemon curd

  4. 200ml (7fl oz) double cream

  5. 200g (7oz) shortbread biscuits

  6. 50g (2oz) roasted and chopped hazelnuts

  7. 50g (2oz) butter , melted

  8. 6 x 8-10cm loose bottomed tartlet tins

  9. 25g (1oz) blueberries

  10. lemon zest

Instructions Jump to Ingredients ↑

  1. First of all, place the blueberries in a small saucepan with the lemon juice. Cook over a gentle heat until the blueberries are beginning to burst open and are softened. Blend to a smooth puree and leave to cool.

  2. To make the base, place the biscuits and hazelnuts in a food processor and blitz to a fine crumb consistency. Add the melted butter and briefly blitz until mixed in. Press well into the base and sides of the tart tins and refrigerate to set the butter.

  3. In a large bowl, whip the cream until it forms soft peaks. Stir the lemon curd into the blueberry puree and then fold into the whipped cream, leaving a marbled effect or mixing in completely.

  4. Turn the shortbread tart cases out of the tins onto plates and spoon the blueberry and lemon fool inside. Scatter over the extra blueberries and a little lemon zest to garnish.

  5. Serve straight away or chill until needed.


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