lemon bluberry tarts

Lemon and Blueberry Tarts

chef hat
Easy
tray
20 Tarts
clock
15 minutes bake time

Try this delicious lemon and blueberry tarts recipe for a tasty treat. Made with Jus-Rol shortcrust pastry and ready in just 25 minutes.

Ingredients

  • Small check mark in a circle icon Jus-Rol™ Shortcrust Pastry Block
  • Small check mark in a circle icon 2 Egg
  • Small check mark in a circle icon 250g Mascarpone cheese
  • Small check mark in a circle icon 1 Lemon, juice and rind
  • Small check mark in a circle icon 150g Caster sugar
  • Small check mark in a circle icon 400g Blueberries (fresh)
  • Small check mark in a circle icon Icing sugar, to dust-optional
Equipment required
  • 12 hole bun or jam tart tin
  • Mixing bowl
  • Whisk
  • Sieve
Techniques Used

Method

  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6.
  2. Unroll the pastry, cut out 12 discs and use to line the tin.
  3. Beat the egg, mascarpone, lemon juice and zest together with the sugar until creamy.
  4. Divide the blueberries between the pastry discs and top with the mascarpone mixture.
  5. Bake for 12 – 15 minutes until the pastry is pale golden and the filling is set.
  6. Serve warm or cold, dusted with icing sugar.

Made With

Chilled Shortcrust Pastry Block