Berry Tasty Blueberry & White Chocolate Tart

Name: Berry Tasty Blueberry & White Chocolate Tart with Speculoos Biscuit Base | Perfect for sharing | 8 Hr Chill Time
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 125 grams Speculoos Biscuit Crumb; 125 grams Blueberries; 75 grams Caster Sugar; 300 grams Creme Fraiche; 1 unit(s) Lemon; 90 grams White Chocolate Chips; 60 grams Butter; 1 tbsp Water

with Speculoos Biscuit Base | Perfect for sharing | 8 Hr Chill Time

Get 50% off 1st box + free dessert for life!

To celebrate the release of Wonka, in cinemas December 8th, we’ve created wondrous recipes inspired by the movie. Treat yourself to a tempting slice of this Berry Tasty Blueberry & White Chocolate Tart.

Allergens:

Gluten

•Soja

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

125 grams

Blueberries

75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Lemon

90 grams

White Chocolate Chips

(Contains: Soja, Milk)

Not included in your delivery

60 grams

Butter

1 tbsp

Water

Nutritional information

Energy (kJ)6107 kJ

Energy (kcal)1460 kcal

Fat101.1 g

of which saturates60.3 g

Carbohydrate129.2 g

of which sugars96.9 g

Dietary Fibre3.4 g

Protein12 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Cake tin (24cm ø)

•Bowl

•Small sauce pan

Instructions

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix together until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

a) Meanwhile, in a small saucepan, combine the blueberries, one-quarter of the sugar and the water (see pantry for amount).

b) Pop on medium heat and stir, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Reserve 2 tbsp in a small bowl and set aside for serving.

c) Reduce the heat to medium-low, then add the remaining sugar and the creme fraiche. Stir well to combine, bring gently to a simmer, then cook, stirring frequently, until slightly thickened, 4-5 mins.

d) Whilst the blueberry mixture simmers, halve the lemon.

a) Once the blueberry mixture has simmered, remove from the heat. Add the white chocolate and squeeze in the lemon juice. Stir until the white chocolate has fully melted and combined, then leave to cool for 5 mins.

b) Once cooled, pour the blueberry mixture on top of the biscuit base. Dollop the reserved blueberry sauce on top and swirl it into the tart to create a swirled effect.

c) Set in your fridge for 8 hours or ideally overnight.