The big blue – blueberries and maple syrup with mascarpone is a fitting grand finale to any dinner party.
- 170 g (1⅓ cups) buckwheat flour
- 100 g unsalted butter, chopped and chilled 30 g (⅓ cup) desiccated coconut
- 1 tbsp pure icing sugar, plus extra, sifted, for dusting
- 3 tbsp water, chilled
- 500 g mascarpone
- 40 g (⅓ cup) pure icing sugar
- 250 g blueberries
- 100 ml maple syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 20 minutes
Grease a 10 cm x 34 cm rectangular loose-based flan tin.
To make the pastry, pulse the flour, butter, coconut and sugar in a food processor and combine. Add the chilled water and pulse until the dough comes together to form a ball. Roll out the pastry to 2 mm thick on a lightly floured surface. Line the prepared tin with the pastry and chill in the fridge for 20 minutes.
Preheat the oven to 180°C. Line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 10 minutes until the pastry starts to go golden on the edges. Carefully remove the baking paper and pastry weights. Return the pastry case to the oven for a further 10 minutes, or until golden and crisp. Set aside to cool on a wire rack.
To make the filling, process the mascarpone and icing sugar in a food processor until smooth. Spoon the filling into the pastry case and smooth the top. Cover with the blueberries and drizzle with the maple syrup.
Recipe and image from Indulge by Rowie Dillon, published by Harper Collins, $40.