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Eric Lanlard's Blueberry Tart

Recipe Submitted By: bakingmad

Blueberry Bakewell Tart as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

250 grams	Blueberries fresh
1 tbsp	Creme De Cassis
160 grams	Golden Caster Sugar (Billington's)
160 grams	Almonds ground
4	Free Range Eggs
160 grams	Unsalted Butter softened, plus extra for greasing
	Almond Extract (Nielsen-Massey) 2 drops
25 grams	Almonds flaked
450 grams	Shortcrust Pastry sweet, chilled homemade or bought
	Plain White Flour (Allinson Nature Friendly) for dusting

4	Egg Yolk
60 grams	Golden Caster Sugar (Billington's)
2 tbsp	Creme De Cassis

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Preheat the oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Grease 6 10cm loose based pastry tins
Flour the board and lightly knead the chilled pastry. Roll out and using a cutter, cut 6 discs and shape into tin. Prick the base of the pastry
For the topping, cream the butter, sugar and almonds together until pale and fluffy, then add eggs, 1 at a time beating well each time. Finally add the almond extract
Fill the parts with the blueberries and drizzle over the cassis. Spoon over the topping, lightly pressing mixture down and scatter over the almonds
Place in the oven for 25 minutes, directly on shelf until golden brown
For the cassis sabayon, whisk together the egg yolks and sugar in a heatproof bowl over a pan of simmering water until thickened and frothy. When the mixture has cooled, whish in the creme de cassis
Serve with the cassis sabayon