Blackberry curd tart

Serves 8

300g blackberries
1 lime, zested and juiced
3 egg yolks
397g tin condensed milk
350g shortcrust pastry
200ml double cream
icing sugar to sweeten

1. Cook the blackberries in a splash of water until they start to soften and give up their juices. Pour through a fine sieve into a bowl, pushing the juices out with the back of a spoon. You should end up with a thin purée. Add the lime juice. Beat the egg yolks with the condensed milk for 2-3 minutes, then beat in the backberry purée.

2. Heat the oven to 200°C/fan 180°C/gas 6. Line a 20cm tart tin with the pastry, rolling it out as thinly as you can. Bake blind for 15-20 minutes or until lightly browned and set. Beat the blackberry curd again then pour it into the pastry case. Cook for 15 minutes and then cool. Dust with icing sugar and scatter over a few more blackberries. Beat the cream with a little icing sugar and the lime zest. Serve with the tart.

Nutrition per serving: 524 kcals, protein 8.5g, carbs 48.1g, fat 32.9g, sat fat 15.9g, fibre, 2g, salt 0.6g

(Olive magazine - September 2013)