It’s already sweltering, so why not try this fresh, colourful, quick and simple dishes to help you beat the heat this summer? It ticks all the boxes!


• 1 1/2 cups butter , divided
• 1 1/2 cups flour
• 3-5 tablespoons water
• 3 lemons , juiced and zested
• 1 cup sugar
• 4 whole eggs
• 2 egg yolks
• 2 cups fresh blueberries


Place the flour, salt, and sugar into a food processor and and combine. Add the butter and process until crumbly. Gradually add water until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball.  Cover with plastic wrap and refrigerate for about an hour or until firm.

Grease tart pans with butter. Roll out pastry into about 1/8 inch thickness. Cut the pastry and fit into each tart pan. Press it down in all the corners and trim it off the top of the sides.

Preheat oven to 180C. Place parchment paper on top of each tart and place some baking beans or dry beans to fill in the tart. Bake the tart shells for 15 minutes. Take them out of the oven and remove the baking beans and paper. Bake the tart shells for another 5 minutes to brown the pastry up lightly.

Allow to cool to room temperature.

To make the lemon curd, cut the butter into 1/2 inch cubes. Whisk together the lemon juice, lemon zest, eggs, egg yolks and sugar together in a saucepan. Heat at medium heat, stirring constantly to prevent it from burning on the bottom. Cook for about 5-8 minutes. Drop in one cube of butter at a time and whisk until melted. Continue to do this until all the butter is whisked in. Test to see if the curd has the right consistency. Dip a spoon in the curd and run your finger down the back of the spoon. If the mark left by your finger stays, the curd is done. If not, let it simmer a minute or two more. Remove from the the heat and strain through a metal sieve. Cover with plastic wrap and let cool.

Spoon some lemon curd into each tart shell. Place a handful of fresh blueberries on top of the lemon curd on each tart.