\Serves 6

Pâte sucrée (sweet tart pastry dough)

370g cake flour

1 tsp salt

6 egg yolks

6g castor sugar

1 tsp vanilla essence

180g butter, more for the pan

Method:

1. Sift the flower onto a work surface and make a well in the center.
2. Put the salt, sugar, egg yolks and vanilla essence in the well.
3. Pound the butter with a rolling pin to soften it, add to the other ingredients in the well and work with the fingers of one hand until thoroughly mixed and the sugar is partially dissolved.
4. Using a pastry scraper, gradually draw in the flour from the sides of the well.
5. Wrap with plastic and chill until firm, 15-30 minutes.
6. Roll the dough and line the tart pan.
7. Blind bake the pastry shells at 190C.

Blueberry curd filling:

3 cups blueberries

2 tblsp water

4 whole eggs

4 egg yolks

125ml lemon juice

4 tsp cornstarch

12 Tblsp butter, diced

Method:

1. Combine blueberries and water in a medium saucepan, bring to a boil over medium heat then reduce the heat to medium low and simmer until most of the berries have burst, about 5 minutes.
2. Pour the berries into a fine-mesh strainer and strain to get all the juice separated, discard the berry skins and transfer the blueberry juice back into the saucepan
3. Add the whole eggs, egg yolks, sugar, lemon juice and cornstarch to the blueberry juice mixture.
4. Whish constantly over low heat until warmed through, then add the butter 1 tablespoon at a time, whisk until thickened, about 5-8 minutes.
5. Strain the curd again through a fine mesh strainer into a heatproof bowl.
6. Pour the curd into the blind baked tart shells and bake for 15 minutes at 125 C.
7. Allow the tart to cool until room temperature in the pans, transfer the tart to the fridge overnight.
8. Serve with fresh blueberries and a refreshing glass of Leopard's Leap Sauvignon Blanc.