TART-DA!

BLUEBERRY CUSTARD TARTLETS

Makes 12 tartlets Preparation time 55-60 minutes, plus chilling Cooking time 1hr, 15 minutes

INGREDIENTS

For the blueberry meringue kisses

• 1 quantity meringue kisses (see next page) – follow the instructions up to the stage at which you’re ready to add the flavouring
• Natural blueberry extract, to taste
• Pink food colouring

For the chocolate tartlet shells

• 150g/5oz unsalted butter, softened, plus extra for greasing
• 120g/4¼oz icing sugar
• 2 medium eggs, at room temperature
• 275g/10oz plain flour, plus extra for dusting and flouring the tins
• 25g/1oz cocoa powder
• A pinch of salt
• ½ tsp vanilla extract

For the blueberry custard

• 400g/14oz blueberry purée (see next page) made with 520g/18oz fresh blueberries
• 100g/4oz caster sugar
• ½ tsp pectin
• 6 egg yolks
• 2 medium eggs
• 150g/5oz unsalted butter, softened

For decoration

• Fresh edible violet or pansy blossoms
• Fresh lemon balm or mint leaves
• Fresh blueberries
• Dried edible rose petals

Start by making the blueberry meringue kisses (see below). Preheat the oven to 80°C, 175°F, Gas ¼