Lemon and Blueberry Tart

Ingredients

Blueberry Puree:

180g blueberries
80g caster sugar
60ml water

Pastry:

125g plain flour
35g icing sugar
1 tsp ground ginger (optional)
pinch of salt
60g cold unsalted butter
1 large egg yolk
1 tbsp water

Lemon Filling:

1 can (397g) condensed milk
2 medium egg yolks
Juice of 2 lemons
Zest of 2 lemons
Pinch of salt

Method:

Start with the blueberry puree so it has time to cool down. In a blender, blitz the blueberries until smooth, and then add to a saucepan on medium heat with the sugar and water.
Let it simmer until it reduces down to the consistency of a syrup, and leave aside to cool.
For the pastry, in a blender, blitz together the flour, icing sugar, ginger, salt and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
Add the egg yolk and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.
Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 190 C (fan).
Roll the pastry out onto a lightly floured surface to around 4mm thick.
Grease and line a 7 or 8 inch tart tin, and then line it with the pastry, using your hands to gently work the pastry to the edges.
Use the rolling pin to roll over the top of the tart tin to trim off any excess pastry. Spend some time tidying up any uneven areas or cracks in the pastry to ensure it's neat!
Chill the pastry again for around 20-30 minutes, this prevents the dough from shrinking.
Place some baking paper on the inside of the pastry and fill with baking beans. Bake for 15 minutes, remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown.
Leave to cool and turn the oven down to 170 C.
Meanwhile prepare the filling. Mix the egg yolks with the condensed milk, lemon juice, zest and salt until fully combined.
Spread inside the cooled tart case and smooth it flat.
Either drizzle or pipe blobs of the blueberry puree on top of the filling, leaving enough space to then swirl it with a skewer or knife until you have your desired pattern. Save the rest to serve over the tart.
Bake for 15 minutes, it should still have a slight wobble.
Leave to cool at room temperature for half an hour, then leave to chill in the fridge for a few hours before serving.
Decorate with blueberries and lemons if desired!
Enjoy!