Blueberry Curd Tart
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet shortcrust pastry or puff pastry
- 500 g blueberries, frozen
- 3 egg (s)
- 4 tablespoon sugar
- 450 g crème fraîche, or curd cheese, low-fat curd cheese, sour cream, yourt or similar.
- Rusks, or biscuits, crumbled, or breadcrumbs
- Vanilla (bourbon)
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C.
- Grease the tart forms (amount for one large tart form and two small tart forms) with butter, line them with batter, press the batter down and prick with a fork. Spread the crumbs evenly on the dough.
- Beat the egg whites into a very stiff snow. Mix the yolk and sugar in a separate bowl until foamy, then add the curd cheese / yoghurt / sour cream and stir well. Carefully fold in the egg whites.
- Spread the frozen blueberries on the dough, pour the egg mixture over it and smooth out a little. Sprinkle a little ground bourbon vanilla on top, if you feel like it.
- Bake at 160 ° C for about 50-60 minutes, the tart should be browned golden yellow on top. Leave the tart to rest for at least 30, better 60, minutes so that it does not flow away when you cut it. You can also leave it in a warm oven that is no longer hot; the tart tastes particularly good warm.
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