Blueberry and Lemon verbena tarts

Prep-time 30 mins Cook-time 30 mins Serves 6

The combination of light, fragrant lemon verbena custard and blueberries makes for a memorable dessert everyone will love. This recipe is an extract from Valli Little's new book, My Kind of Food (https://www.delicious.com.au/recipes/blueberry-lemon-verbena-tarts/gYfjp7pu)

Ingredients

1 cup (250ml) milk
10 lemon verbena leaves or 4 lemon thyme sprigs
1/4 cup (55g) caster sugar
1 egg and 2 egg yolks, lightly beaten
30g cornflour
150ml thickened cream
250g blueberries
1/2 cup (160g) blueberry jam

PASTRY
1 1/2 cups (225g) plain flour
1/3 cup (40g) icing sugar
1/2 tsp vanilla extract
125g cold unsalted butter, chopped
1 egg yolk

Directions

1.For the pastry, place flour and sugar in a food processor and pulse until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and 1 tbs iced water, and whiz until the dough comes together into a smooth ball. Enclose in plastic wrap and refrigerate for 30 minutes.

2.Meanwhile, to make the custard, combine milk, lemon verbena and 30g sugar in a saucepan over medium heat. Bring to a simmer, then set aside for 30 minutes to infuse. In a large bowl, whisk egg, egg yolk, cornflour and remaining 25g sugar until pale and fluffy. Return the infused milk to the heat and bring to a simmer, then strain through a fine sieve into the egg mixture, discarding lemon verbena.

3.Pour into a clean pan and place over low heat. Stir for 5-6 minutes or until very thick and smooth. Transfer to a bowl and directly cover the surface with plastic wrap to prevent a skin forming. Chill.

4.Preheat oven to 180°C. Grease six 8cm round loose-bottomed tart pans.

5.Divide the pastry into 6 equal-sized pieces and roll out on a lightly floured surface to 3-4mm thick. Use pastry to line pans, trimming excess. Line cases with baking paper and fill with pastry weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Set aside to cool.

6.Using a stand mixer fitted with the whisk attachment, whisk cream to soft peaks and fold into chilled custard. Fill pastry cases with custard and top with blueberries.

7.Place the jam and 2 tbs water in a saucepan over medium heat and warm through. Drizzle over tarts to serve.