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Add a photoServings: 8
Ingredients
- 1 x 375 g Saxby's Dessert Shortcrust Pastry
- 2 x 125 g Waitrose Fresh Blueberries
- 425 gm Ambrosia Custard
- 3 dsh Almond essence, (3 to 4)
- 150 gm Waitrose Self Raising Flour, (5 1/2 ounce)
- 40 gm Butter, (1 1/2 ounce)
- 40 gm Waitrose Unrefined Golden brown Caster Sugar, (1 1/2 ounce)
- 75 gm Doria Amaretti Biscuits, crushed (2 3/4 ounce)
Directions
- Roll out the pastry to line a 25cm (10") loose-bottomed flan tin.
- Refrigeratefor 15 min.
- Prick the base of the pastry case with a fork and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 min to bake blind.
- Mix the custard and almond essence together.
- Place the blueberries in the part-baked pastry case and pour the custard over the top.
- Place the flour in a bowl and rub in the butter till the mix resembles breadcrumbs. Add in the caster sugar and amaretti biscuits and stir.
- Spread the crumble mix proportionately over the custard and place the tart in a preheated oven 190 C, 375 F, gas mark 5 for 30-35 min till golden. Serve warm or possibly allow it to cold completely.
- NOTES : A delicious dessert to eat warm or possibly cool. The tart has heat-in-the-mouth pastry, a crunchy topping and a blueberry surprise in the centre. A spoonful of Waitrose Clotted Cream Ice Cream would make the perfect accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 119 | |
| Calories from Fat 38 | 32% |
| Total Fat 4.34g | 5% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 267mg | 11% |
| Potassium 47mg | 1% |
| Total Carbs 18.22g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.0g | 2% |
| Protein 2.12g | 3% |
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