2 cups - fresh berries (blueberries, raspberries, strawberries and blackberries)
1¼ cup - heavy cream
120 g - blue cheese
2 tbsp - sugar
1 tsp - orange or lemon zest, finely chopped
1 tbsp - fresh lemon juice
24 mini - baked tart shells
½ tsp - honey
Freshly cracked black pepper
Wash the berries and pat them dry. Spread them on a tray lined with a towel and set aside to dry completely.
In a mixing bowl, add ½ cup cream, blue cheese, sugar, zest and lemon juice. Cream to a smooth consistency. In a separate bowl, whisk the remaining ¾ cup of cream until stiff peaks form. Gently fold the whipped cream into the blue cheese mixture.
Divide the mixture evenly into the tart shells using a piping bag or simply a spoon. Cut the strawberries in half and spread all the berries decoratively on the cheese filling. Let set in the fridge for a few hours.
Just before serving, drizzle honey over the berries and top with black pepper.
Berry, Blueberry 170g (1/2pt)
Berry, Raspberry 170g (1/2pt)
Berry, Strawberry (1lb)
Berry, Blackberry 170g (1/2pt)
Dairyland Whipping Cream 33% (473ml)
Castello Blue Cheese, Denmark (bulk) (kg)
Rogers Fine Granulated Sugar (2kg)
Orange, Navel Large (approx 324g) (each)
Lemon, Jumbo (ea)
Tenderflake Mini Tart Shells (18pk)
Elias Liquid Honey (500g)
Morton Bassett Whole Black Pepper (60g)