Blueberry Tart
45 mins
45 mins
Ingredients
- 250 g Flour
- 1 knife tip Baking Powder
- 100 g Sugar
- 150 g Butter or margarine
- 7-10 Tbsp 1 p. vanilla sugar
- 1 pinch Salt
- 2 Egg Yolk
- 7-10 Tbsp 1 P. Cream cheese
- 1 cup(s) Icing sugar
- 1/2 l Cream
- 7-10 Tbsp 2 p. vanilla sugar
- 7-10 Tbsp 2 P. Cream-stiff
- 1 glass Blueberries
- 7-10 Tbsp 1 P. Tortenguß
- 7-10 Tbsp 1 p. vanilla sugar
Directions
- 1
Sieve the flour and baking powder into a bowl. Add sugar, butter, vanilla sugar, salt and eggs and mix to crumbs. Put them into a springform pan and press them down well. Bake at 175° for about 15 minutes.
- 2
Let it cool down. Place the base on a cake plate and fold over a cake ring.
- 3
Mix the cream cheese with the icing sugar and spread on the base. Whip the cream with 2 P. vanilla sugar and 2 P. cream stiff and spread it on the cream cheese. Drain the blueberries and press them gently into the cream (collect the juice).
- 4
Mix 1/4 l blueberry juice with the cake glaze and 1 P. vanilla sugar, bring to the boil and pour over the blueberries while still hot. This creates a "marble pattern". Chill immediately. This cake also tastes very good with morello cherries.
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