Ingredients

Method

• 250 g cake flour
• 120 g caster sugar
• 120 g butter, softened
• 1 vanilla pod, split and seeds reserved
• 4 free-range egg yolks
• Raw beans, for blind baking
• 1 x 250 g tub mascarpone
• 2 x 125 g punnets blueberries
• Icing sugar, for dusting

Method

Ingredients

Preheat the oven to 180°C.
Sift the flour onto a lightly floured work surface, then make a well in the flour and add the caster sugar, pushing it to the sides of the well.
Add the chopped butter, vanilla seeds and the egg yolks to the middle of the well and, using your fingertips, gently bring the mixture together to form a smooth dough. Knead until just combined, then wrap in clingfilm and chill for 30 minutes.
Roll out to a 3 mm thickness, then cut into portions large enough to line the holes of a greased muffin tray. Scatter a few raw beans into each cup and bake blind for 10 minutes.
Remove the beans and bake for a further 5 minutes, or until golden. Leave to cool slightly before removing from the tin. To serve, spoon a generous dollop of mascarpone into each pastry cup and top with a few blueberries before dusting liberally with icing sugar.

Per serving: 2689.9 kJ, 10 g protein, 41.6 g fat, 60 g carbs

TASTE’s take:
These beautiful golden pastry cups are studded with precious vanilla seeds, which add such sensational flavour to these luxurious baked goodies.