Lemon curd slice with blueberries

Edit

Recipe's preparation

Base

Place sugar into mixing bowl and mill 10 sec / speed 8.

Add flour and mix 6 sec / speed 6.

Add butter and pulse with the turbo button twice or until mixture resembles fine breadcrumbs.

Add yolk and milk and mix 8 sec / speed 6 or untl the mixture comes together into a ball.

Turn out onto thermomat, shape into a disk, wrap the dough in the thermomat and place in fridge to chill for 30 minutes. Clean and dry bowl.

Preheat the oven to 180 degrees. Thoroughly grease a loose bottom rectangle flan tin with butter.

Remove dough from fridge, lightly flour the thermomat to avoid sticking and  roll out into a rectangle shape large enough to line the flan tin, with enough to hang over the edges. Prick all over with a fork, then chill for a further 15 minutes.

Bake pastry for 30 - 35 minutes until golden and dry (some of the overhanding dough may drop off, so place a tray on the rack below. Cool at room temperature.

Crumble

Place sugar in bowl and mill 4 sec / speed 6.  Set aside.

Add almonds to bowl and mill 10 sec / speed 7.

Add sugar, flour and butter and pulse with the turbo button once or twice until mixture resembles course breadcrumbs.

Add egg yolk and mix for 8 sec / speed 2. Set aside and refrigerate until required.

To assemble

Spread lemon butter over the cooled pastry, then scatter over crumble mixture.

Bake for a further 25 - 30 minutes until golden. Cool completely in the pan.

 

Remove from pan.  Scatter with fresh blueberries, dust slice with icing sugar and serve with a dollop of creme fraiche or cream.  Enjoy!