Create delicious Mother’s Day treats with a touch of yesteryear using stylish and advanced technology. For more baking recipes, visit the Harvey Norman website.
Flaky blueberry Tarts
We made this using a Kitchen Aid ‘Aritsan’ Mini mixer which is 25% lighter and 20% smaller than the ‘Artisan’ tilt head mixers. Plus, it comes in 10 colours including Twilight Blue, shown here.
Preparation time 40 mins plus 2 hours chilling
Cook time 35 mins
3 sheets good-quality ready-rolled puff pastry
2 egg yolks, lightly beaten
2 tbspn caster sugar
Icing sugar mixture, to dust
Micro herbs, to garnish
3 egg yolks
1/3 cup caster sugar
2 tbspn plain flour
1 tbspn cornflour
1¼ cups milk
1 tsp vanilla bean paste
200ml thickened cream, whipped to firm peaks
500g frozen blueberries
½ cup caster sugar
1 tsp vanilla bean paste
Step 1 Preheat oven to 180ºC fan forced. Line two oven trays with baking paper. Lay pastry sheets on a flat surface and, using a 10cm round cutter, cut four rounds from each sheet of pastry. Brush rounds with a little beaten egg yolk and sprinkle with sugar. Transfer to oven tray and bake for 10 minutes, until puffed and golden. Set aside to cool completely on trays.
Step 2 Meanwhile, to make custard cream, put egg yolks and sugar in the bowl of an electric mixer, and beat using whisk attachment on high speed until pale and creamy. Add flour and cornflour and whisk to combine.
Step 3a Heat milk and vanilla in a medium saucepan over low heat until just simmering. Remove from heat and gradually pour over egg mixture, whisking constantly, until smooth.
Step 3b Return to saucepan, increase heat to medium and cook stirring constantly for 8 minutes, until mixture thickens. Transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour or until cold.
Step 4 Gently fold whipped cream through chilled custard mixture until combined.
Step 5 To make blueberry compote, combine all ingredients in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and cook for 10 minutes or until syrupy. Transfer to a bowl and refrigerate for 30 minutes to cool completely
Step 6 Put pastry discs on a serving platter, dollop with custard cream, spoon over a little of the blueberry compote allowing syrup to drizzle down the side. Dust with icing sugar. Garnish with micro herbs. Serve immediately with remaining blueberry compote on
the side as desired.