Blueberry and Lemon tartlets

250g shortcrust pastry
4 large eg yolks
200g caster sugar
zest and juice 2 lemons
60g butter
200g fresh blueberries
icing sugar
4 x 10cm wide tart tins

Roll out the pastry and use to line th etart tins. Trim the edges and prick the base with a fork, then chill in the fridge for 30mins. Preheat oven to 190c, 170 fan.

Combine the egg yolks, sugar, lemon zest and juice and butter in a glass bowl. Set the bowl over a saucepan on-third filled with water - the bottom of the bowl shouldn't touch the water.

Heat the water over a moderate heat, stir the egg mixture with a wooden spoon. Keep stirring until the mixture is thick enough to coat the back of the spoon. Remove from the heat and set aside.

Take the tart cases out of the fridge and line with baking parchment. Fill with baking beans and bake in the oven for 10mins. Remove the baking beans and parchment and bake for a further 5 mins or until the pastry is golden. Leave to cool.

Spoon the warm lemon curd into the bases, and set aside until the curd is completely cold. Top with a handful of fresh blueberries and dust with icing sugar to serve. These tarts will keep at room temperature for up to 4 hours.