Blueberry & White Chocolate Tart
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
190 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
125 grams
Blueberries
75 grams
Caster Sugar
1 unit(s)
Lemon
300 grams
Creme Fraiche
(Contains Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
Not included in your delivery
75 grams
Butter
1 tbsp
Water
Nutritional information
Instructions
a) Melt the butter (see pantry for amount) in a saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumbs to the melted butter and mix together until combined.
c) Spoon the mixture into the cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.
a) In a small saucepan, combine the blueberries, one quarter of the sugar and the water (see pantry for amount). Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Reserve 2 tbsp in a small bowl and set aside.
b) Reduce the heat to medium and to the saucepan, add the remaining sugar and the creme fraiche. Gently bring to a simmer, then cook, stirring frequently, for 4-5 mins.
a) Once the creme fraiche has simmered remove from the heat. Add the white chocolate and squeeze in the lemon juice. Stir until the white chocolate has fully melted, then leave to cool, 5-10 mins.
b) Once cooled, pour the tart filling on top of the biscuit base. Dollop the reserved blueberry sauce on top and swirl it into the tart to create a swirled effect.
c) Set in your fridge for 6 hours or overnight.
