Recipe uploaded by

0 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Lightly butter two 12-hole bun tins (no need if using non-stick). Beat the butter and sugar together with a wooden spoon for a minute or two until soft and creamy. Mix in the hazelnuts.
2. Put a heaped teaspoon of the mixture into each tart tin. Bake for about 10 minutes until golden and risen slightly up the sides of each tin. Leave to cool in the tins for about 5 minutes or until the mixture is firm enough to remove, then ease each tart from the tins with a small knife and put on to a sheet of kitchen paper as the bases are quite buttery. (The tart cases can be made up to 1 day ahead to this stage and stored in an airtight tin in a cool place.)
3. For the blueberries, put the sugar in a small pan with 1 tbsp water. Put over a low heat until the sugar has dissolved, then turn up the heat a bit and bubble gently until syrupy, about 30 seconds only. Take off the heat and tip in the blueberries. Stir gently just to coat the berries in the syrup - you want to keep them whole - then leave to cool.
4. Beat the mascarpone with enough milk to make a soft creamy mixture, a bit like whipped cream. Lightly stir in the lemon curd so it ripples - it looks nice if it's not fully stirred in. You now have a choice.
   For a teatime treat: Spoon a little of the mascarpone mixture into each tart case, then spoon over a few of the syrupy blueberries.
   For a pretty dessert: Spoon half of the syrupy blueberries into a bowl and set aside. Cook the ones left in the pan gently for a few minutes just to burst and soften the berries - you will get lots of juices. Using a wooden spoon, press them through a sieve into a bowl to make a sauce. Cool. Ripple a spoonful of the sauce into the mascarpone mixture, then spoon a little into each tart case. Pile the whole syrupy blueberries on top. Do this no more than an hour ahead - less on a warm day, as they soften. For each serving, put 3 of the tarts in the middle of a plate and spoon over a little sauce. Serve the rest of the sauce separately.

Per serving

179 kcalories, protein 1g, carbohydrate 11g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.15 g

Latest comments and suggestions

• Samantha

  25 November 2007

  Samantha commented on this recipe

  Lovely recipe, very easy to make. Might have been better if I'd piped the mixture into the cups though. Cups do tend to go quite soggy after a couple of hours if you spoon any blueberry sauce over them so don't do this if you intend to eat them with your fingers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1226/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g butter , softened
• 100g golden caster sugar
• 100g blanched hazelnuts , ground finely in a food processor
• 250g tub mascarpone
• 2-3 tbsp milk
• 3 tbsp lemon curd (Duchy Orignals organic traditional is especially good)

FOR THE BLUEBERRIES

• 25g golden caster sugar
• 2 x 125g punnets blueberries

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Makes about 20

Preperation and cooking times

Takes about 45 minutes

Ingredients

• 100g butter , softened
• 100g golden caster sugar
• 100g blanched hazelnuts , ground finely in a food processor
• 250g tub mascarpone
• 2-3 tbsp milk
• 3 tbsp lemon curd (Duchy Orignals organic traditional is especially good)

FOR THE BLUEBERRIES

• 25g golden caster sugar
• 2 x 125g punnets blueberries

Per serving

179 kcalories, protein 1g, carbohydrate 11g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.15 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.