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Blueberry Tarts

Chef Daud Kendall's easy pleaser.

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Ingredients

  • 2 egg yolks
  • 1/2 a cup of sugar
  • 1 vanilla bean
  • 200g marscapone
  • 150ml pouring cream
  • 1 punnet of blueberries
  • Icing sugar to dust

Method

You can make individual shortcrust pastry bases, or just buy them at the supermarket.

Scrape the seeds from the vanilla bean and add them to the eggyolks and sugar. Whisk till pale and the sugar dissolves.

Add marscapone and combine. Then add pouring cream and whisk together till it forms soft peaks like whipped cream. Spoon mixture into piecases.

Sprinkle with a generous amount of blueberries and then dust with icing sugar.

Serve and eat immediately.