September 24, 2016 3:49 pm Leave your thoughts
In our previous blog, we explained how to get hold of anthocyanin-rich berries completely free in the UK. We looked at the ubiquitous blackberry and also the less well-known bilberry. Bilberries are great to eat raw (though you’ll end up with pink fingers), but they really come into their own when they’re baked, with this process bringing out their sweetness, cut through with just a little sharpness. Bilberry jam and bilberry pie are delicious traditional British dishes – and here’s a great recipe for another option: bilberry tart.
Sweet shortcrust pastry, to line an 8-inch tart tin
1 and a half cups of bilberries
4 tbsp white sugar
4 egg yolks
4 tbsp double cream
Bake-blind the shortcrust pastry in the tin for 15 mins at 180C, and allow to cool.
Mix the egg yolks and double cream together.
Mix the bilberries and sugar together and place in the pastry.
Pour the egg and cream mixture over the bilberries.
Bake at 180C for 25 minutes – the tart should still be slightly wobbly in the centre.
Tags: bilberry tart, Recipe
Categorised in: Pudding- recipes
This post was written by Yzanne