Blueberry Yoghurt Tart

Roll out the pastry into desired tart tin (you do want something large and shallow).
Blind bake the pastry at 200˚C until lightly golden. Remove from the oven and set aside.

Meanwhile combine the eggs, yoghurt, sugar and lemon together beat until well mixed. Sprinkle the blueberries over the pastry and then follow with a light sprinkle of L'Viv.
Carefully pour the yoghurt mixture over the berries to ensure that the berries are evenly distributed through the tart. Bake at 170˚C for approx. 45 mins or until the custard has set. Let it cool and decorate with edible rose petals.