Eating The Blues

27th August 2010

If our blueberry feature has inspired you to incorporate this superfruit into your diet more often, then here’s an indulgent – but not too indulgent – way to do it.

This Blueberry Curd Pie is Finnish in origin, and has been adapted here to use Fruisana Fruit Sugar instead of regular sugar, so that the flavour of the fruit is accentuated.

Serves 8-10

Base:
115g butter
250g self-raising flour
2 egg yolks
100g Fruisana Fruit sugar

Filling:
400g blueberries
25g Fruisana Fruit Sugar

Topping:
2 egg whites
50g Fruisana Fruit Sugar
200g cream cheese
1/2 tsp vanilla sugar

1. In a bowl, cut the butter into small pieces, then add flour and rub fat into it until fine breadcrumbs.

2. Mix together the Fruisana and egg yolks and 4 tablespoons of water.

3. Add to flour and mix to a soft dough, adding a tablespoon of water if necessary.

4. Spread the mixture into a spring clip tin with a diameter of 20 cm. Sprinkle the blueberries and Fruisana on top.

5. Beat the egg whites until stiff, add the fruit sugar and beat for one minute.

6. In a bowl beat the cream cheese and then stir in the egg whites.

7. Spread the mixture over the blueberries. Bake at fan oven 180°C: electric oven 200°C: Gas Mark 6 for 40-45 minutes.

8. Leave to cool and serve with a scattering of fresh blueberries to garnish.

Find Your Local