1 375 g Saxby’s Dessert
-Shortcrust Pastry
2 125 g Waitrose Fresh
-Blueberries
425 g Ambrosia Custard
3 dr Almond essence; (3 to 4)
150 g Waitrose Self Raising Flour;
-(5 1/2 oz)
40 g Butter; (1 1/2 oz)
40 g Waitrose Unrefined Golden
-Caster Sugar; (1 1/2 oz)
75 g Doria Amaretti Biscuits;
-crushed (2 3/4 oz)
Roll out the pastry to line a 25cm (10″) loose-bottomed flan tin.
Chill for 15 minutes.
Prick the base of the pastry case with a fork and place in a
preheated oven 220C, 425F, gas mark 7 for 10 minutes to bake blind.
Mix the custard and almond essence together.
Place the blueberries in the part-baked pastry case and pour the
custard over the top.
Place the flour in a bowl and rub in the butter until the mixture
resembles breadcrumbs. Add the caster sugar and amaretti biscuits and
stir.
Spread the crumble mixture evenly over the custard and place the tart
in a preheated oven 190C, 375F, gas mark 5 for 30-35 minutes until
golden brown. Serve hot or allow it to cool completely.
Yields
8 servings
