Delicious Blueberry Lemon Pudding Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 150 grams flour
- 1 pinch baking powder
- 1 teaspoon cardamom
- 40 g suar
- 1 tablespoon vanilla sugar
- 100 g butter, soft, possibly a butter substitute
- 1 tablespoon water
For covering:
- 300 g blueberries
- 400 ml milk, possibly soy or almond milk
- 1 lemon (s), zest and juice it
- 1 packet vanilla pudding powder
- Cinnamon powder
- cardamom
- salt
- food coloring, yellow
- Chocolate grated, dark
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, mix flour with baking powder and cardamom. Add sugar, butter and water and knead everything briefly to form a smooth dough. If it is too dry, add a little more water.
- Let the dough rest for 20 - 30 minutes in the refrigerator, packed airtight, then roll out on a floured work surface and lay out a greased dish (24 cm) with it. Then prick the bottom several times with a fork.
- Bake the base in a preheated oven at 160 ° C for approx. 20 minutes.
- Let the base cool down, then slide it onto a serving platter.
- Simmer 150 g of the blueberries to a puree with a sip of water. Season with cinnamon and cardamom. Then spread the sauce evenly on the floor.
- Prepare the vanilla pudding from the juice of the lemon and the milk (together 500 ml) according to the instructions on the packet. Season this with a pinch of salt and possibly the zest of the lemon.
- Tip: The pudding can be given a nicer, fuller yellow with a little food coloring.
- Now distribute the pudding evenly on the fruit pulp. Garnish the tart with the remaining blueberries and decorate with powdered sugar and chocolate flakes as desired.
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