Summary

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

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Instructions

1. 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.
2. 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.
3. Bake the base in a preheated oven at 160 ° C for approx. 20 minutes.
4. Let the base cool down, then slide it onto a serving platter.
5. 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.
6. 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.
7. Tip: The pudding can be given a nicer, fuller yellow with a little food coloring.
8. 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.