Blueberry tart with Amarettini

Name: Blueberry tart with Amarettini
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 200 g frozen blueberries; 1 package (400 g) Fresh short pastry ready to roll out and cut out (refrigerated shelf); 50 g white chocolate; 50 g Blueberry Jam; 1 package Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Sugar; 6 TABLESPOONS + 300 ml milk; 2 Egg yolk (size M); 100 g Whipped cream; 40 g Almond biscuits; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

200 g frozen blueberries
1 package (400 g) Fresh short pastry ready to roll out and cut out (refrigerated shelf)
50 g white chocolate
50 g Blueberry Jam
1 package Pudding powder "Vanilla Flavor"
3 TABLESPOONS Sugar
6 TABLESPOONS + 300 ml milk
2 Egg yolk (size M)
100 g Whipped cream
40 g Almond biscuits
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas

Directions

1
Defrost the blueberries and let them drain. Take the dough out of the fridge about 10 minutes before processing. Grease a tart tin (20 x 29 cm). Roll out the dough on a floured work surface to a size of approx. 22 x 31 cm and carefully place it in the tart tin, press the edges firmly.
2
Prick the pastry base several times with a fork. Line with baking paper, spread with dried peas. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes until completely dry.
3
In the meantime, finely chop the chocolate. Stir jam until smooth and mix with berries. Stir pudding powder with sugar and 6 tbsp. milk until smooth. Boil up 300 ml milk in a pot. Add the pudding powder while stirring and bring to the boil.
4
Add chocolate and stir into the pudding with egg yolks. Leave to cool a little. In the meantime, whip the cream with the whisk of the hand mixer. Fold the cream into the pudding.
5
Remove the tart from the oven, remove the dried peas and baking paper. Pour in pudding cream and smooth it down. Fill 4 tbsp. berries into the pudding. Bake the tart at the same temperature for about 25 minutes.
6
Take out, let it cool down. Crumble the almond biscuits and spread on the tart with the remaining berries. Dust with icing sugar. Tarte tastes lukewarm or cold.