Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 100 g suar
• 150 g butter
• 2 egg yolks

For the filling:

• 1 packet custard powder, vanilla
• 100 g suar
• 1 tablespoon cornstarch
• 500 ml milk
• 100 g desiccated coconut
• 300 g blueberries, fresh or frozen
• 1 egg yolk
• 60 g almond (s), chopped

For the meringue topping:

• 3 egg whites
• 180 g suar

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Instructions

1. Make a kneading dough from the ingredients for the dough, roll it out to the bottom and edge of a greased, floured springform pan.
2. Mix the pudding powder, sugar and cornstarch with approx. 8 tablespoons of the milk, bring the rest of the milk to the boil. Stir in the powder, sugar and starch mixture, let it thick and remove from the hob.
3. Stir in the blueberries, egg yolks and desiccated coconut, pour the mixture onto the kneading dough, sprinkle with chopped almonds.
4. Bake in a preheated oven at 175 ° C for approx. 25 minutes.
5. Beat the egg white until stiff, gradually fold in the sugar, spread the meringue on the blueberry mixture. Bake for another 15 minutes until the meringue is browned. Let cool down well.