A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls--simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.
Cookie CrustBlueberry Curd
200 g Butter cookies
80 g Unsalted butter, melted
300 g Fresh blueberries
4 tbsp Freshly squeezed lemon juice
150 g White sugar
2 Eggs, medium
4 Egg yolks
70 g Unsalted butter, cut into 6 smaller pieces
Place butter cookies in a large ziploc bag. Seal all but 1-inch of the bag, so that air can escape. Take a rolling pin and roll over the ziploc bag of cookies until you have fine crumbs.
Place cookie crumbs and melted butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 35x13cm tart pan with a removable bottom and press until it?s very compact. Chill the crust for 1 hour before filling.
While the cookie crust chills, prepare the curd. Wash and dry the blueberries. Place the ...
