Tart with Blueberries

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

  • 80 g suar
  • 140 g butter or mararine
  • 1 egg (s)
  • Lemon peel
  • 250 g wheat flour, 405 or 550

For the filling:

  • 2 cups sour cream
  • 180 g yourt, e.. vanilla-mano flavor
  • 1 packet vanilla pudding powder (Bourbon vanilla)
  • 1 tablespoon sugar, only if natural yogurt is used
  • 2 handfuls blueberries

For the sprinkles:

  • 100 g butter
  • 65 g suar
  • 130 g wheat flour, 405 or 550
Tart with Blueberries
Tart with Blueberries

Instructions

  1. For the shortcrust pastry, stir together the sugar and butter until foamy. Mix the egg, the grated zest of the lemon and a pinch of salt. Stir in the flour. Shape the dough into a ball and refrigerate for 30 minutes.
  2. For the crumble mix the flour and sugar. Add the butter in flakes and mix everything with a hand mixer or by hand into sprinkles of the desired size. Chill too.
  3. Line a tart pan with the shortcrust pastry, pull up the edge. Prick the dough several times with a fork. Cover with baking paper and blindly bake with blind baking balls or legumes for about 15 minutes at 200 ° degrees.
  4. In the meantime, stir the ingredients for the filling without the berries. Put the mixture on the pre-baked base, then spread the blueberries on top. Finally, distribute the crumble evenly on the tart. Bake in a preheated oven with convection: 175 ° degrees approx. 30 - 35.
  5. The tart tastes best when it is chilled.

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