AT A GLANCE
"If you can get everything ready to go for this tart and bake it last minute, great, but otherwise, the morning of the barbecue is fine," says Dave Pynt. "We use blueberries, but use whatever seasonal fruit you have on hand."
Begin this recipe a day ahead to infuse the cream.
|01||For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar. Cool, then refrigerate overnight. Remove vanilla bean and whisk cream to soft peaks just before serving.|
|02||For pastry, beat butter and sugar in an electric mixer fitted with the paddle attachment until pale and creamy. Beat in almond meal, then egg and flour, scraping down sides of bowl. Turn out onto a clean work surface, form into a disc, wrap in plastic wrap, then refrigerate for 1 hour to rest.|
|03||Roll out pastry between two sheets of baking paper to a 30cm round, then line a lightly greased 28cm diameter tart tin with pastry, pressing into edges and trimming excess. Chill for 1 hour.|
|04||Preheat oven to 140°C. Place tart tin on an oven tray and blind-bake until pastry is set and just starting to colour (20-30 minutes).|
|05||Meanwhile, for almond filling, whisk the butter and sugar in an electric mixer fitted with the whisk attachment until pale and creamy. Stir in almond meal, then gradually incorporate egg until well combined. Gently spread evenly into pastry case.|
|06||Cover tart with two-thirds of the blueberries. Increase oven to 160°C and bake tart until the filling starts to set (30 minutes). Top with remaining blueberries, reserving some to serve, and bake until tart is golden around the edges, just set in the centre and the filling temperature reaches 92°C (15-25 minutes). Cool, then top with extra blueberries, dust with icing sugar and serve with crème Chantilly.|