Blueberry and Lavendar Tart
METHOD
To make the tart case, mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly. Wrap in cling film and chill for 1 hour.
Grease and flour one 15-inch tart mould, roll the pastry and line the mould. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking, cook on 180C for 10-12 minutes.
Place the blueberries in a pan with 50ml water, lavender and the sugar and cook on low heat for 8-10 minutes. Blend and strain in fine colander.
Soak the gelatine leafs in cold water for 5 minutes, drain and squeeze the excess water, and add to the blueberry puree.
Add the rest of the ingredients and mix well, pour in the tart case and bake at 120C for 30-35 minutes, until the centre is firm. Cool down completley before serving.
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