Ingredients
3 sheets frozen shortcrust pastry, thawed
300g fresh or frozen blueberries
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
1 tsp arrowroot
1/2 cup (140g) thick Greek-style yoghurt
1 tbs honey
1/4 cup (60ml) thickened cream, lightly whipped
Method Notes
Step 1
Preheat the oven to 180°C. Grease six 10cm loose-bottomed tart pans.
Step 2
Cut out 6 rounds from pastry and use to line pans. Chill for 15 minutes.
Step 3
Prick pastry with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove weights and paper and bake for a further 3-4 minutes until pastry is golden and crisp. Cool completely.
Step 4
Meanwhile, place berries, sugar, vanilla pod and seeds in a saucepan with 1/4 cup (60ml) water over medium heat, stirring to dissolve sugar. Cook for 2-3 minutes until berries start to break down. Mix arrowroot with 1-2 tbs water until smooth, then add to berries, stirring for 1-2 minutes until slightly thickened. Set aside to cool.
Step 5
Fold yoghurt and honey through cream, then divide among tart cases. Top with berry coulis and serve.
