Blueberries are topped with a rich white chocolate ganache in this easy dessert from Waitrose. If you like you can add a cinnamon stick or a couple of cracked cardamon pods to the blueberries while they are cooking, but remove these before dividing among the ramekins. They can be made up to 48 hours in advance.
A favourite recipe from Yotam Ottolenghi’s ” Simple”.
A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
This is from ” The Independent Cook” by Jeremy Round.
This is from Sophie Grigson’s ” Taste of the Times”.
Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.
