Just before serving, drizzle honey over the berries and top with black pepper.
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.
Berry, Blueberry 170g (1/2pt)
Berry, Raspberry 170g (1/2pt)
Berry, Strawberry 1lb (1lb)
Berry, Blackberry 170g (1/2pt)
Dairyland Whipping Cream 33% (473ml)
Blue Cheese, Danish (bulk) (100g)
Rogers Berry Sugar (1kg)
Orange, Large (each)
Lemon, Large (ea)
Tenderflake Mini Tart Shells (255g)
Elias Liquid Honey (500g)
Morton Bassett Whole Black Pepper (60g)