Blueberry & Lemon Shortcrust Tarts
Makes 24 tarts / 20 minutes
Ingredients
500g Jus-Rol shortcrust pastry block
250g mascarpone cheese
2 eggs
1 lemon juice and rind
150g caster sugar
225g blueberries
A little icing sugar to serve if desired
Equipment used
12 Hole Tart Tin
Pastry Brush
Method
Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
1. Roll out pastry and use to line 2 x 12 hole bun or jam tart tin.
2. Beat together the cheese, lemon juice and rind and the sugar to give a creamy mixture, divide the blueberries between the pastry cases and top with the cheese and lemon mixture.
3. Bake for 12 - 15 minutes until pastry pale golden and filling golden and set.
4. Serve warm or cold, dusted with icing sugar if desired.
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