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Recipe by Angela Nilsen

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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.

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• Lara

  17 August 2009

  Lara rated and commented on this recipe

  

  Made this a few months ago. The cases were a bit of a disaster as they didn't bind together. Pretty sure this was more to do with me and my oven than the recipe though! I sprinkled the crumbled case on top of the mascarpone mix which tasted lovely anyway. Oh and I used raspberries instead of blueberries as I prefer them. Have since done it on a number of occasions using meringue instead of the hazelnut tart. If you use shop bought meringues it becomes a really quick standby desert too.

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• Helen's

  11 October 2009

  Helen's rated this recipe

  

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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

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Difficulty and servings

Makes about 20

Preparation 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

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