Blueberry Tart

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead butter, icing sugar and flour until crumbly. Add egg yolks and knead with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Roll out the dough on a floured work surface until round (approx. 26 cm Ø) and line a greased tart tin (22 cm Ø, with lift-off base) with it.

2. 2

   Cut off any protruding edges. First line the mould with aluminium foil, then fill with dried peas and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-25 minutes. Sort the blueberries. Bring juice, vanilla sugar and 2 tablespoons of water to the boil. Stir 5 tablespoons of cold water and starch until smooth and stir into the boiling liquid. Simmer for 1 minute, then add the blueberries and chill. Remove the tart from the oven, then lift it out of the tin, remove the tin foil and dried peas and carefully remove it from the bottom. Let the tarte cool down on a cake rack. As soon as the tart is cold, pour the milk and cream into a tall mixing bowl. Slowly stir in the Paradise Cream, then whip with the whisks of the hand mixer on highest setting for about 3 minutes until creamy.

3. 3

   Simmer for 1 minute, then add the blueberries and chill. Remove the tart from the oven, then lift it out of the tin, remove the tin foil and dried peas and carefully remove it from the bottom. Let the tarte cool down on a cake rack. As soon as the tart is cold, pour the milk and cream into a tall mixing bowl. Slowly stir in the Paradise Cream, then whip with the whisks of the hand mixer on highest setting for about 3 minutes until creamy. Spread the cream wavy on the tart base and chill for approx. 3 hours. As soon as the blueberry compote is cold, carefully spread it on the cream and refrigerate again.

4. 4

   3 1/2 hours waiting time