These are as light as a feather. If you're trying to stay away from carbs, or simply want a quicker dessert, cook the filling in little ramekins instead of pastry cases.
2 eggs, separated
75g caster sugar
Grated zest 1 orange
Icing sugar, to dust
Crème fraîche, to serve
For the pastry
100g unsalted butter, chilled and cubed
250g plain flour, plus extra to dust
2 tbsp caster sugar
1 egg yolk
2 tbsp chilled water
For the pastry, pulse the butter, flour and sugar in a processor until the mixture looks like coarse breadcrumbs. Add the yolk and water and pulse again until the pastry starts to come together. Tip on to a floured surface and knead lightly to form a smooth round. Chill in cling film for 30 minutes.
Preheat the oven to 200C/ 400F/Gas6. Line four individual loose-based tartlet tins with greaseproof paper. Roll the pastry out on a floured surface and use to line the tins. Chill for 20 minutes.
Cover each tartlet with a scrunched-up piece of baking paper then add baking beans. Sit the tartlets on a baking sheet and bake for 15 minutes. Remove from the oven, tip out the baking beans and paper and return to the oven for 5 minutes. Set aside to cool then divide the blueberries between the cases. Reduce the oven to 180C/350F/Gas4.
Place the yolks and half the sugar in a large bowl with the zest and whisk till thick and pale. In a separate bowl, whisk the egg whites till they hold their shape, then add the rest of the sugar, a tablespoon at a time, whisking as you go. Fold into the yolks and spoon into the tartlets, covering the blueberries. Bake for 15 to 20 minutes, or till slightly risen and golden. Dust with icing sugar and serve warm with crème fraîche.Reuse content