• 1 packet sweet short pastry rolled out into into tart shells and baked blind for approx. 15 mins at 180C.
• 1 c buttermilk
• 2-3 egg yolks
• ½ c sugar
• 80 g melted butter
• 2 tbsp flour
• Vanilla essence
• Pinch of salt
• 1 tbsp lemon juice
• Lemon zest
• 1 c fresh blueberries

Melt the butter and when cool add the egg yolks and whisk lightly.  Add the buttermilk, sugar and flour, vanilla, lemon juice and zest and mix well.

Sprinkle the blueberries into the pastry cases and then pour the custard over them.  Bake at 180C for 30-45 mins or until set.  (The custard will firm up as it cools).  Serve cool or chilled.