Lemonberry Dream Slice
Directions
- 1Add 175 grams of melted butter, half a cup of icing sugar, 200 grams of plain flour, and a teaspoon of vanilla into a bowl for the base.
- 2Add 175 grams of melted butter, half a cup of icing sugar, 200 grams of plain flour, and a teaspoon of vanilla into a bowl for the base.
- 3Add 175 grams of melted butter, half a cup of icing sugar, 200 grams of plain flour, and a teaspoon of vanilla into a bowl for the base.
- 4Mix the ingredients until a dough forms.
- 5Mix the ingredients until a dough forms.
- 6Mix the ingredients until a dough forms.
- 7Press the dough into the bottom of a lined baking tray.
- 8Press the dough into the bottom of a lined baking tray.
- 9Press the dough into the bottom of a lined baking tray.
- 10Bake in the oven for about 18-20 minutes at 170°C.
- 11Bake in the oven for about 18-20 minutes at 170°C.
- 12Bake in the oven for about 18-20 minutes at 170°C.
- 13While the base bakes, prepare the blueberry swirl by adding 1.5 cups of blueberries, 3 tablespoons of white sugar, and 1 tablespoon of lemon juice into a saucepan.
- 14While the base bakes, prepare the blueberry swirl by adding 1.5 cups of blueberries, 3 tablespoons of white sugar, and 1 tablespoon of lemon juice into a saucepan.
- 15While the base bakes, prepare the blueberry swirl by adding 1.5 cups of blueberries, 3 tablespoons of white sugar, and 1 tablespoon of lemon juice into a saucepan.
- 16Heat the blueberry mixture over medium heat until the berries release their juices and the mixture thickens slightly.
- 17Heat the blueberry mixture over medium heat until the berries release their juices and the mixture thickens slightly.
- 18Heat the blueberry mixture over medium heat until the berries release their juices and the mixture thickens slightly.
- 19Add a teaspoon of cornflour to the blueberry mixture and keep it over the heat for another 1-2 minutes until it thickens.
- 20Add a teaspoon of cornflour to the blueberry mixture and keep it over the heat for another 1-2 minutes until it thickens.
- 21Add a teaspoon of cornflour to the blueberry mixture and keep it over the heat for another 1-2 minutes until it thickens.
- 22Take the blueberry mixture off the heat and set it aside to cool.
- 23Take the blueberry mixture off the heat and set it aside to cool.
- 24Take the blueberry mixture off the heat and set it aside to cool.
- 25Remove the base from the oven once it has a golden color and let it cool completely.
- 26Remove the base from the oven once it has a golden color and let it cool completely.
- 27Remove the base from the oven once it has a golden color and let it cool completely.
- 28For the white chocolate lemon ganache filling, add 200 grams of white chocolate into a bowl.
- 29For the white chocolate lemon ganache filling, add 200 grams of white chocolate into a bowl.
- 30For the white chocolate lemon ganache filling, add 200 grams of white chocolate into a bowl.
- 31Pour half a cup of very hot cream over the white chocolate.
- 32Pour half a cup of very hot cream over the white chocolate.
- 33Pour half a cup of very hot cream over the white chocolate.
- 34Let it sit for a minute to melt the chocolate, then stir until smooth.
- 35Let it sit for a minute to melt the chocolate, then stir until smooth.
- 36Let it sit for a minute to melt the chocolate, then stir until smooth.
- 37Add the zest of two lemons and 1 to 2 tablespoons of lemon juice to the ganache mixture, depending on desired lemon flavor.
- 38Add the zest of two lemons and 1 to 2 tablespoons of lemon juice to the ganache mixture, depending on desired lemon flavor.
- 39Add the zest of two lemons and 1 to 2 tablespoons of lemon juice to the ganache mixture, depending on desired lemon flavor.
- 40Stir all the ingredients for the ganache together.
- 41Stir all the ingredients for the ganache together.
- 42Stir all the ingredients for the ganache together.
- 43Pour the white chocolate lemon ganache filling over the cooled base.
- 44Pour the white chocolate lemon ganache filling over the cooled base.
- 45Pour the white chocolate lemon ganache filling over the cooled base.
- 46Add dollops of the blueberry compote over the ganache.
- 47Add dollops of the blueberry compote over the ganache.
- 48Add dollops of the blueberry compote over the ganache.
- 49Swirl the blueberry compote into the ganache with a knife to create a marbled effect.
- 50Swirl the blueberry compote into the ganache with a knife to create a marbled effect.
- 51Swirl the blueberry compote into the ganache with a knife to create a marbled effect.
- 52Put the tray into the fridge for at least 6 hours, or preferably overnight, to set.
- 53Put the tray into the fridge for at least 6 hours, or preferably overnight, to set.
- 54Put the tray into the fridge for at least 6 hours, or preferably overnight, to set.
- 55Once set, cut the lemonberry dream slice into individual pieces.
- 56Once set, cut the lemonberry dream slice into individual pieces.
- 57Once set, cut the lemonberry dream slice into individual pieces.
Ingredients
- 175 grams melted butter
- 175 grams melted butter
- 175 grams melted butter
- 0.5 cup icing sugar
- 0.5 cup icing sugar
- 0.5 cup icing sugar
- 200 grams plain flour
- 200 grams plain flour
- 200 grams plain flour
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1.5 cups blueberries
- 1.5 cups blueberries
- 1.5 cups blueberries
- 3 tablespoons white sugar
- 3 tablespoons white sugar
- 3 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 teaspoon cornflour
- 1 teaspoon cornflour
- 1 teaspoon cornflour
- 200 grams white chocolate
- 200 grams white chocolate
- 200 grams white chocolate
- 0.5 cup hot cream
- 0.5 cup hot cream
- 0.5 cup hot cream
- 2 lemons lemon zest
- 2 lemons lemon zest
- 2 lemons lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
Equipment
bowlspatulabaking trayovensaucepanwooden spoongrater
Tips
- The longer the slices are in the fridge, the better; overnight is best, but at least 6 hours.