Blueberry, Davidson plum and Mandarin Tart

Cook Time 40 minutes + chilling

Servings 10 tarts (using 12-15 cm tart tins) 

Ingredients

2 punnets plump blueberries

100g pickled blood plum, sliced finely 

1 x pack freeze dried Davidson plum 

1 x bunch lemon balm for garnish

Pastry dough

250g butter

180g icing sugar

5g fine salt

3 eggs

344g plain flour

150g weet-bix flour (just blitzed up weetbix)

Mandarin curd

210ml citrus juice (350ml mandarin, 70ml lemon)

4 eggs

350g castor sugar

2 gelatin sheets 

100g butter, softened 

Method

For the pastry dough, cream butter and icing sugar.

Add in three batches, the egg, plain flour and salt mix.

Finally, add in the weet-bix flour and portion into 6 balls. Chill in the fridge for 2 hours.

For the mandarin curd. Combine and mix the eggs, caster sugar and citrus juice and cookout over a water bath to 83°C or when it doubles in size and looks thick and consistent. Whisk in 2 bloomed gelatin sheets. Finally, slowly whisk in butter, bit by bit.

Strain and chill in the fridge for 2 hours.

Roll out the dough to about 3 mm thick and place in the tart shells, removing any excess pastry dough.

Blind bake the tarts in the oven with ceramic baking beads or rice 170°C for 10 - 12 minutes. Allow to cool.

To assemble, pipe the curd onto the tart and garnish with blueberries, plums and a scattering of Davidson Plumb powder and lemon balm.