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