Tom Daley’s Mini Lemon Curd & Blueberry Tarts
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Crack two of the eggs and one egg yolk into a medium, heatproof bowl. Place the remaining egg white into a small bowl.
Add 100g sugar, the lemon juice and zest to the medium bowl and whisk well. Add the butter to the bowl and place the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the mixture until the butter has melted, around 5 minutes. Continue to cook the mixture, stirring continuously with a whisk until it thickens, around 10-15 minutes.
Remove the bowl from the heat and leave to cool (you can pour it into a wide shallow bowl to speed up this process).
Meanwhile lightly whisk the egg white with a fork. Sprinkle the remaining sugar on a large plate. Dip a few blueberries at a time into the egg white then toss them in the sugar and set aside. Repeat with the remaining blueberries.
Pipe or spoon the curd into the tart cases then top each one with a frosted blueberry. Garnish with pistachios if desired.
Recipe courtesy of Tom Daley in collaboration with British Lion Eggs.
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