A tart as dark, and as star-studded, as the midnight sky. This is best made in advance and left to set a little in the fridge before serving.
Ingredients (serves 8-10)
- 1 quantity Crème Pâtissière (recipe here)
- Zest of 1 lemon
- 2tsp Limoncello liqueur (optional)
- 1 quantity Rich Sweet Shortcrust Pastry (recipe here), or 500g shop bought shortcrust pastry
- 3 leaves gelatine
- 350g frozen blueberries
- Juice of 1 lemon
- 150g caster sugar
- 50g white chocolate
- 300g fresh blueberries
- Edible gold stars
- Edible glitter
- 23cm/9-inch fluted tart tin
Make the crème pâtissière according to the recipe (link above). Mix the lemon zest and Limoncello into it, cover the surface with cling and place in the fridge until cold.
Make the pastry according to the recipe (link above), line the tart tin, chill it, then blind-bake it as described here. Set aside to cool.
Put the gelatine into a bowl of cold water to soak.
Put the frozen blueberries, lemon juice and sugar in a saucepan over a high heat. Stir until the sauce begins to bubble, then reduce the heat and simmer for about 5 minutes or until slightly reduced and the blueberries have lost their shape. Remove from the heat. Take the gelatine leaves (they should now be floppy and yielding) squeeze the moisture from them and add them to the blueberry sauce. Stir until dissolved, then allow to cool for about 10 minutes.
Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Use a pastry brush to paint the inside of the baked and cooled pastry case with it. Allow this to set for about 5 minutes. Spoon the crème pâtissière into the case and level it off.
Stir the fresh blueberries into the blueberry sauce and stir to coat them, but don’t pop them. Gently spoon over the crème pâtissière. Finish the tart with gold stars and glitter, and allow the jelly to set for a few hours (preferably overnight) before serving.