Lemon and Blueberry Pastries – Pōhā Rēmana me te Tūrutu
How beautiful are these lemon and blueberry pastries. Fresh tūrutu (blueberries) and tiakarete mā (white chocolate) are paired with homemade Puff Pastry and Lemon Custard Filling. Each element can be made days ahead, ready for what ever occasion is coming your way. I topped mine with store-brought, mini meringues but kei a koe te tikanga – it is up to you!
Can I use store-bought puff pastry and custard?
E te whānau, I will not judge you in any way if you decide that you would like to use store-brought puff pastry or custard. I would like to challenge you though, to just try making homemade puff pastry and custard just one time. Both of these elements are superior when they are homemade due to the quality of ingredients within them. Go forth and do what makes you happy!
Lemon and Blueberry Pastries – Pōhā Rēmana me te Tūrutu
Crispy layers on puff pastry are sandwiched with lemon custard, fresh blueberries and white chocolate.
Servings 9 pastries
Ingredients
Puff Pastry – Pōhā Aparau
- 1 quantity Puff Pastry
Lemon Custard – Kahitete Rēmana
- 1 quantity Lemon Custard Filling
Assembly
- 100 g tiakarete mā (white chocolate)
- 250 g tūrutu māota (fresh blueberries)
- kiri ārani (orange zest of 1 orange, optional)
- ½ C store brought mini meringues (optional)
Instructions
Puff Pastry – Pōhā Aparau
- Make the puff pastry recipe according to instructions.
- Pre-heat the oven to 190 °C, fan bake.
- On to baking paper, roll the pastry out to a 36cmm x 30cm rectangle. Cut it in to 18 equal pieces. Each piece should be 6cm wide and 10cm long. No need to spread them out as they will shrink as they bake.
- Place a tray that fits snug on to the tray on top. You can also weigh it down with a cast iron pot or pan too if you like a super flat pastry.
- Bake the pastry with the tray on top for 25 minutes until the pastry is deeply golden. Turn the tray half way through baking for an even colour.
- Leave to cool.
Lemon Custard – Kahitete Rēmana
- Make the kahitete rēmana (lemon custard) according to instructions.
Assembly
- Chop the tiakarete mā (white chocolate) in to one pieces. Place it in a bowl and melt it in 20 second bursts in the microwave or in a heat-proof bowl over simmering water. Take care with white chocolate as it burns easily.
- Spread the tiakarete mā (white chocolate) on to each of the 18 pastry pieces. Refrigerate for 10-15 minutes until the chocolate is set.
- Pipe or spread on the kahitete rēmana (lemon custard) and alternate it with the tūrutu (blueberries) on to 9 pieces of the pastry. Grate with kiri ārani (orange zest) if you are using it.
- Add a lid on top of each one. Repeat this process again. You can layer the custard high if you want to finish it off, see video for reference.
- Sprinkle with the store brought meringue or whatever fancy ideas you have up your sleeve. Enjoy!
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