1 1/2 sheets short-crust pastry
150 g white chocolate
1/3 cup cream
250 g fresh blueberries
icing sugar.
preheat oven 180 deg, spray patty pan tray with oil
cut 12 x 7 cm rounds in pastry, ease into pan, chill for 30 mins.
cut 12x 8 cm circles from non stick baking paper, line tray with these circles, put pastry on top, + dried beans. bake for 10 mins.
remove paper, beans. and bake for another 5 mins.
cool.
place chocolate, cream over saucepan, and melt. (ensure the base of bowl doesn't touch simmering water)
pour into pastry cases once smooth. refrigerate for 1 hour.
top with blueberries
dust with icing sugar
ready to serve.
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