Summary

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

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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.