Blueberry and lemon curd tart


(For 4 portions)

  • 1 punnet Vene Cress
  • 450g puff pastry
  • 350gr blueberries
  • 100gr lemon curd
  • 80gr ground almond
  • 30gr melted butter
  • 2 tbs caster sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tbsp water
  • 1 small pinch salt
  • optional: apricot jelly for glazing


  • Make the egg wash first by mixing the egg yolk, water, and salt together then keep aside until use. 
  • Lay the puff pastry with a rolling pin and make the square shape case, then brush with the egg wash and precook the base in an oven at 220°C for 15 minutes. 
  • Meanwhile, using a mixing bowl, whisk together the ground almond with the whole egg, lemon curd and caster sugar. 
  • Fold the blueberries into the mix gently and fill the precooked puff pastry case. 
  • Cook covered at 180°C for 20 to 25 minutes, let cool down and glaze (optional). 
  • Serve with some freshly cut Vene Cress.

Recipe: Franck Pontais

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