Crisp pastry, rich cream and juicy blueberries come together with dollops of lemon curd for a speedy delicious dessert.
1 sheet pre-rolled frozen butter puff pastry, thawed (24cm x 24cm)
½ cup cream
½ cup mascarpone
¼ cup purchased lemon curd
2 punnets blueberries
icing sugar, for dusting
edible unsprayed borage flowers, to garnish
Preheat the oven to 180°C fan bake.
Cut the pastry into 4 x 6cm x 24cm long strips.
Place on a lined flat baking tray. Brush the narrow ends with water and fold in a 2cm border.
Using the tip of a knife, score a 1cm border around the inside of the base of the pastry rectangle without cutting all the way through. Sprinkle each pastry with sugar and bake for about 15 minutes until golden and crisp. Brush excess sugar off the tray otherwise it will burn.
Using the tip of a knife, re-score the border and gently press down on it to lightly flatten. Cool.
Whisk the cream and mascarpone together until it just starts to thicken, then marble through the lemon curd.
Spoon the cream into the pastries and arrange the blueberries in a single layer over the filling. Top with borage flowers and dust with icing sugar to serve.