Honey & Lemon Curd Tart
with Blueberries
Serves 4
1 x 375gr Careme Puffpastry (thawed, if frozen)
2 punnets blueberries
1 punnet micro coriander (optional)
Honey & Lemon Curd
6 Free range Eggs
2 Lemons (first zested and then juiced)
115gr Honey
250ml Coconut oil refined & melted
For the Lemon curd, place all ingredients in a thick bottomed saucepan over low heat, whisking constantly until thickened approx. 3-6min. Set aside and chill for 1-2 hours to thicken further.
Roll out the pastry between 3 to 5mm thick and divide into 4. Place on a baking tray lined with baking paper and prick all over with a fork. Cover with another sheet of baking paper and another baking tray, than bake for approx. 15min or until crisp and golden. Cool.
Spread the pastry with the lemon curd and scatter over with blueberries. Drizzle with extra honey and sprinkle with some micro coriander if using.
Bon appetite
Executive Chef
Markus Pekert