Prep
30 minsBake
45-50 minsServes
8Difficulty
Medium About
The brittle cane sugared top on this purple-juiced blueberry tart is a perfect contrast to the softly set cinnamon custard.
Preheat the oven to 190°C/Fan170°C, 375F, Gas Mark 5.
Make the pastry first. Put the flour, butter, Tate & Lyle Golden Granulated Sugar and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add 2¼ tbsp of water and briefly pulse until it comes together into a ball. Wrap in cling film and chill for 30 minutes.
Roll the pastry out on a lightly floured surface to 2.5cm (1cm) bigger than the tart tin. Line the tin, trim the excess and lightly prick with a fork, then chill for 30 minutes. You will have a little pastry left over.
Place the paper on the pastry, cover with a layer of baking bean and bake blind for 10 minutes on the middle shelf of the oven. Remove the paper and beans and bake for a further 10 minutes to dry out the pastry. Remove the tart from the oven and reduce the heat down to 180°C/Fan160°C, 350°F, Gas Mark 4.
Put the blueberries in a small non-stick pan with the 1 tbsp of water and Tate & Lyle Golden Granulated Sugar and simmer for 1-2 minutes, shaking the pan occasionally, just enough to warm them.
Next, mix the eggs, yolks, cream, brandy and cinnamon together in a jug.
Tip the blueberries into the tart case and pour over the cream mixture to cover. Bake on the middle shelf of the oven for 25-30 minutes until golden and the custard has just set.
Leave the tart to cool, then remove from its tin onto a plate and sprinkle over the Tate & Lyle Golden Granulated Sugar in an even layer on top. Protect the pastry edges with foil strips if you are going to grill it otherwise it will burn, but if you have a blowtorch, there's no need. Grill or blowtorch until the Tate & Lyle Golden Granulated Sugar caramelises and becomes mottled and dark golden. Serve.
Ingredients – 4 items
1
For the tart
Plain flour
Cold butter, unsalted
Cubed
Tate & Lyle Pure Cane Golden Granulated Sugar
Pinch of salt
For the filling
Blueberries
Tate & Lyle Pure Cane Golden Granulated Sugar
Large eggs
Large egg yolk
Double cream
Brandy
Cinnamon powder
For the topping
Tate & Lyle Pure Cane Golden Granulated Sugar
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One extra hour, one extra reason to slow down with a morning coffee on those rainy days ☕️🌧️
Tate & Lyle Caramel Flavour Beverage Syrup added to your coffee, stirs in smooth and golden. A little sweetness to those darker mornings — because sometimes a slower start is just what you need.
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A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
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From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
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Find the full recipe on our website – link in bio.
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These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
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Our syrup range are available on Amazon and at sugarandsyrup.com
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