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Blueberry Bakewell with Raspberry Chantilly
5
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Ingredients
- 225g plain flour
- 130g chilled cubed Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- Pinch of salt
- 1 tablespoon chilled water
- 1 egg yolk
For the filling:
- 400g of wild blueberry jam
- 100g blueberries
- 225g golden caster sugar
- 3 eggs beaten
- 1 egg yolk
- 100g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 80g ground almonds
- 50g plain flour
- 50g of toasted almonds for garnish
For the Chantilly cream:
- 300ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
- 1 vanilla pod
- Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar, to taste
- 150g fresh raspberry purée (sieved)
Method
How to make Blueberry Bakewell with Raspberry Chantilly
In a food processor, sift in the flour and salt. Add the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and process until you have breadcrumb consistency. Add about 2 tablespoons of the water and pulse until you have a dough ball. Wrap in clingfilm and refrigerate for an hour.
Roll out the pastry on a lightly floured surface. Use to line a 25cm x 4cm tart ring, placed on a baking sheet. Let the pastry overlap over the sides. Rest the lined tart ring in the fridge for 20minutes.
Line the tart with greaseproof paper and fill with baking beans to keep the base's shape and bake blind for about 20 minutes at 180C. Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry is starting to turn golden brown. Remove from the oven and brush with egg yolk and allow to cool.
For the filling, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar until light and fluffy. Beat in the eggs and yolk, then sift in the flour and gently fold in. Spoon the jam into the base and gently spread. Fill the pastry case with the sponge filling, taking care not to let the jam come up through the filling. Pour the blueberries and flaked almonds on top. Place in the middle of the oven and bake for 45-55 minutes or until the sponge is firm.
To make the Chantilly cream, mix the vanilla seeds, Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and cream and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk to soft peaks. Add the raspberry purée, and fold in without stirring in completely. Serve the pie warm with the cream.
