Yield: 6 servings
|350 grams||Shortcrust pastry; (12oz)|
|\N \N||Caster sugar for rolling|
|280 grams||Cream cheese; (10oz)|
|\N \N||Juice and grated rind of 1 large orange|
|2 tablespoons||Ps icing sugar|
|280 grams||Blueberries; (10oz)|
|\N \N||Icing sugar for dusting|
Preheat the oven to 200øC/400øF/gas mark 6. Line a baking tray with non-stick baking parchment.
On a clean surface, using caster sugar in place of flour, roll out the pastry until approx 5mm (1/4inch) thick. Using a large dinner plate, cut out a neat round about 23cm (9 inches) in diameter and carefully place on to the lined baking tray. Prick the pastry all over and crimp or fork the edges.
Bake the pastry in the oven for 10-12 minutes, or until cooked and biscuit coloured. Allow the pastry to cool completely before carefully transferring to a serving plate.
In a small bowl beat the cream cheese with the orange juice and grated rind, adding icing sugar to taste. Spread this mixture over the pastry base, leaving a 2.5cm (1 inch) border clear.
Top the orange cream wtih the blueberries and lightly dust with icing sugar. Serve at once.
Converted by MC_Buster.
Per serving: 189 Calories (kcal); 16g Total Fat; (76% calories from fat); 4g Protein; 8g Carbohydrate; 51mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; ½ Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.