Blueberry And Amaretti Crumble Tart Recipe

• 1 x 375 g Saxby's Dessert Shortcrust Pastry
• 2 x 125 g Waitrose Fresh Blueberries
• 425 gm Ambrosia Custard
• 3 dsh Almond essence, (3 to 4)
• 150 gm Waitrose Self Raising Flour, (5 1/2 ounce)
• 40 gm Butter, (1 1/2 ounce)
• 40 gm Waitrose Unrefined Golden brown Caster Sugar, (1 1/2 ounce)
• 75 gm Doria Amaretti Biscuits, crushed (2 3/4 ounce)

1. Roll out the pastry to line a 25cm (10") loose-bottomed flan tin.
2. Refrigeratefor 15 min.
3. Prick the base of the pastry case with a fork and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 min to bake blind.
4. Mix the custard and almond essence together.
5. Place the blueberries in the part-baked pastry case and pour the custard over the top.
6. Place the flour in a bowl and rub in the butter till the mix resembles breadcrumbs.
7. Add in the caster sugar and amaretti biscuits and stir.
8. Spread the crumble mix proportionately over the custard and place the tart in a preheated oven 190 C, 375 F, gas mark 5 for 30-35 min till golden.
9. Serve warm or possibly allow it to cold completely.
10. NOTES : A delicious dessert to eat warm or possibly cool.
11. The tart has heat-in-the-mouth pastry, a crunchy topping and a blueberry surprise in the centre.
12. A spoonful of Waitrose Clotted Cream Ice Cream would make the perfect accompaniment.

blueberries, ambrosia custard, flour, butter, sugar

Taken from cookeatshare.com/recipes/blueberry-and-amaretti-crumble-tart-87688 (may not work)