"If you can get everything ready to go for this tart and bake it last minute, great, but otherwise, the morning of is fine," says Dave Pynt. "We use blueberries, but use whatever seasonal fruit you have on hand." Begin this recipe a day ahead to infuse the cream.
- 375 gm blueberries, plus extra to serve (3 punnets)
- Pure icing sugar, for dusting
- 500 ml pouring cream (2 cups)
- 50 gm honey
- 50 gm caster sugar
- ½ vanilla bean, seeds scraped
- 150 gm softened butter
- 100 gm caster sugar
- 30 gm almond meal
- 1 egg
- 250 gm plain flour (1⅔ cups)
- 300 gm unsalted butter, softened
- 300 gm caster sugar
- 300 gm almond meal
- 150 gm eggs (about 4 small eggs)
- 1For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar. Cool, then refrigerate overnight. Remove vanilla bean and whisk cream to soft peaks just before serving.
- 2For pastry, beat butter and sugar in an electric mixer fitted with the paddle attachment until pale and creamy. Beat in almond meal, then egg and flour, scraping down sides of bowl. Turn out onto a clean work surface, form into a disc, wrap in plastic wrap, then refrigerate for 1 hour to rest.
- 3Roll out pastry between two sheets of baking paper to a 30cm round, then line a lightly greased 28cm diameter tart tin with pastry, pressing into edges and trimming excess. Chill for 1 hour.
- 4Preheat oven to 140°C. Place tart tin on an oven tray and blind-bake until pastry is set and just starting to colour (20-30 minutes).
- 5Meanwhile, for almond filling, whisk the butter and sugar in an electric mixer fitted with the whisk attachment until pale and creamy. Stir in almond meal, then gradually incorporate egg until well combined. Gently spread evenly into pastry case.
- 6Cover tart with two-thirds of the blueberries. Increase oven to 160°C and bake tart until the
filling starts to set (30 minutes). Top with remaining blueberries, reserving some to serve, and bake until tart is golden around the edges, just set in the centre and the filling temperature reaches 92°C (15-25 minutes). Cool, then top with extra blueberries, dust with icing sugar and serve with crème Chantilly.
Drink suggestion by Andrew Cameron