Recipe: Nadia Lim’s Honeyed Blueberry & Mascarpone Tart
A spring-fresh tart for anyone with a sweet tooth.
Recipe: Extract from Nadia: A Seasonal Journal Photo: Isabella Harrex
The base and blueberry filling for this pretty, spring-fresh tart can be made a couple of days ahead – store the tart base in an airtight container and the blueberry mixture in the fridge.
Makes: 8 serves
Prep time: 15 minutes, plus 45 minutes cooling time
Cook time: 20 minutes
25g butter or coconut oil
5 tablespoons honey
1½ cups almond meal
3 teaspoons vanilla bean paste or extract
1 tablespoon lemon juice
1 cup Greek yoghurt
small handful of fresh, edible flowers
Preheat oven to 180°C. Grease a 24cm tart tin with a loose base with oil or butter.
Melt butter and 2 tablespoons of honey together in a small pot over medium heat. Remove from heat and add the almond meal and 1 teaspoon of the vanilla and mix until very well combined.
Tip into the prepared tin and use your fingers to press into the base and sides – if the mixture is sticking, wet fingertips slightly. Place in the fridge for about 30 minutes to firm up. Use a fork to prick the base of the tart all over. Bake for 8 minutes until golden brown and cooked through. Allow to cool completely.
To prepare the blueberries, place blueberries, 1 tablespoon of the honey, lemon juice and 2 tablespoons of water into a small pot. Bring to a simmer over medium heat and simmer for 10 minutes, stirring occasionally, until the liquid has reduced and is syrupy. Set aside to cool completely.
Combine mascarpone, yoghurt, remaining 2 tablespoons of honey and remaining 2 teaspoons of vanilla in a bowl and whisk to combine.
Fill the cooled tart tin with the mascarpone mixture and swirl through the blueberries. Scatter over flowers.