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TART -DA!

With cakes and confectionery that look too beautiful to eat, it’s no wonder the Peggy Porschen Parlour has become one of London’s go-to bakeries for locals and tourists alike. Peggy shares some delicious recipes so you can create the magic of her bakes at home

BLUEBERRY CUSTARD TARTLETS

Makes 12 tartlets

Preparation time 55-60 minutes, plus chilling

Cooking time 1hr, 15 minutes

INGREDIENTS

For the blueberry meringue kisses

• 1 quantity meringue kisses (see next page) – follow the instructions up to the stage at which you’re ready to add the flavouring

• Natural blueberry extract, to taste

• Pink food colouring

For the chocolate tartlet shells

• 150g/5oz unsalted butter, softened, plus extra for greasing

• 120g/4¼oz icing sugar

• 2 medium eggs, at room temperature

• 275g/10oz plain flour, plus extra for dusting and flouring the tins

• 25g/1oz cocoa powder

•A pinch of salt

• ½ tsp vanilla extract

For the blueberry custard

• 400g/14oz blueberry purée (see next page) made with 520g/18oz fresh blueberries

• 100g/4oz caster sugar

• ½ tsp pectin

• 6 egg yolks

• 2 medium eggs

• 150g/5oz unsalted butter, softened

For decoration

• Fresh edible violet or pansy blossoms

• Fresh lemon balm or mint leaves

• Fresh blueberries

• Dried edible rose petals

1. Start by making the blueberry meringue kisses (see below).

Preheat the oven to 80°C, 175°F, Gas ¼ and line 2 baking trays with parchment. Add a drop of blueberry extract to the meringue mixture. Mix about 1 tbsp of the meringue with a drop of pink food colour and blend together with a palette knife until all the colour specks have dispersed. Add this back into the meringue and mix in until you have an even pastel shade. Spoon half of the meringue into a large piping bag fitted with a narrow star nozzle. Spoon the other half into a large piping bag fitted with a large round nozzle.