in the kitchen
Ingredients
- 1 pre-baked 23 cm sweet pastry shell
- 400 g fresh or frozen blueberries
- 2 eggs
- 100 ml double cream
- 80 g caster sugar
- 1 tbsp plain flour
- 1 tsp lemon zest
- Icing sugar to dust
Method
1
Scatter blueberries over the pastry shell.
2
Whisk eggs, cream, sugar, flour and lemon zest. Pour over berries.
3
Bake at 180 C for 30-35 minutes until custard is just set with a slight wobble.
4
Cool completely then dust with icing sugar before serving.