Blueberry Pistachio Tart

Name: Blueberry Pistachio Tart
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 375 g Blueberries; 50 g Pistachio kernels; 750 g Mascarpone; 750 g Low-fat curd; 120 g + 2 tablespoons sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 packages Bourbon vanilla sugar; 1 package (500 g) Vienna floor (double cut); 2 TABLESPOONS Orange liqueur (e.g. Cointreau); 1 pack of glaze

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

375 g Blueberries
50 g Pistachio kernels
750 g Mascarpone
750 g Low-fat curd
120 g + 2 tablespoons sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 packages Bourbon vanilla sugar
1 package (500 g) Vienna floor (double cut)
2 TABLESPOONS Orange liqueur (e.g. Cointreau)
1 pack of glaze

Directions

1
Sort blueberries. Roughly chop the pistachios. Cream mascarpone, quark and 120 g sugar. Season to taste with lemon zest and vanilla sugar. Mix half of the cream with 250 g blueberries and pistachios.
2
Sprinkle 1 base with liqueur. Spread a thin layer of cream without fruit on top. Place the second cake base on top. Spread with the blueberry cream. Cover the last cake layer and spread the rest of the cream on top. Place a springform pan rim around the cake. Sprinkle with the remaining blueberries. Mix the cake glaze powder with 2 tablespoons of sugar in a pot. Add 250 ml water and bring to the boil while stirring. Remove from the heat and spread the icing evenly from the middle of the cake.
3
Place a springform pan rim around the cake. Sprinkle with the remaining blueberries. Mix the cake glaze powder with 2 tablespoons of sugar in a pot. Add 250 ml water and bring to the boil while stirring. Remove from the heat and spread the icing evenly from the middle of the cake. Chill the cake for about 1 hour. Loosen the edge of the springform pan and cut the cake into pieces