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, Blueberries (1pt)
Berries, Raspberries 170g (1/2pt)
Berries, Strawberries (1lb)
Berries, Blackberries 6oz, 170-175g (1/2pt)
Dairyland Whipping Cream 33% (473ml)
Castello Blue Cheese (Denmark) (100g)
Rogers Fine Granulated Sugar (2kg)
Oranges, Navel Large (each)
Lemons JUMBO (each)
Tenderflake Mini Tart Shells (18pk)