These blueberry ripple cream cups are delicious

• 250 g cake flour 
• 120 g caster sugar 
• 120 g butter, softened
• ½ t vanilla extract or paste
• 4 large free range egg yolks
• Raw beans, for blind baking
• 250 g double cream yoghurt or whipped cream 
• 220 g punnet Woolworths Flavourburst™ Blueberries, plus extra for serving 
• 2 T honey 
• Icing sugar, for dusting

1. Preheat the oven to 180°C. Sieve the flour onto a lightly floured work surface, then make a well in the middle and add the caster sugar, pushing it to the sides of the well.
2. Add the chopped butter, vanilla and the egg yolks to the middle of the well and, using your fingertips, gently bring the mixture together to form a smooth dough. Knead until just combined, then wrap in clingfilm and chill for 30 minutes.
3. Roll out to a 3 mm thickness, then cut into portions large enough to line the holes of a greased muffin tray. 
4. Scatter a few raw beans into each cup and bake blind for 10 minutes.
5. Remove the beans and bake for a further 5 minutes, or until golden. Leave to cool slightly before removing from the tin. 
6. Heat the blueberries in a pan over the stove with honey until simmering and they just burst. Cool slightly and swirl into yoghurt or whipped cream. 
7. To serve, spoon a generous dollop into each pastry cup and top with a few blueberries before dusting liberally with icing sugar.

Not a big baker?

SHOP READY-MADE SWEET BAKED TREATS