Blueberry tart

    Blueberry tart

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    About this recipe: This a no-bake recipe. If using frozen blueberries, drain them and use juice instead of water.

    Serves: 8 

    • 175g caster sugar
    • 3 tablespoons cornflour
    • 1 pinch salt
    • 225ml water
    • 575g fresh blueberries
    • 1 tablespoon butter
    • 1 large shop bought pastry case

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr  ›  Ready in:3hr 

    1. In a saucepan, combine sugar, cornflour and salt. Stir in water and 1/4 of the blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
    2. Add butter and let cool about 5 minutes. Stir in remaining blueberries.
    3. Pour into baked pastry case and allow to set in the refrigerator for 2 to 4 hours.
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