Blueberry tart with coconut crumbles

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 450 g frozen blueberries
  • 75 g white chocolate
  • 200 g Flour
  • 125 g Butter
  • 200 g Sugar
  • 1 egg (size M)
  • 150 g Blueberry Jam
  • 50 g Balsamic cream
  • 75 g Cornstarch
  • 2 Protein (size M)
  • 1 pinch Salt
  • 125 g Coconut flake
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Defrost blueberries in a bowl. Finely chop the chocolate. Put flour, butter in flakes, chocolate, 50 g sugar and egg in a bowl. First knead with the dough hooks of the hand mixer, then with your hands to a shortcrust pastry.

  2. 2

    Wrap dough in foil and chill for about 30 minutes.

  3. 3

    Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Using a dough roller, place the dough in a greased tart mould (26 cm Ø; with lift-off base), dust with flour.

  4. 4

    Prick several times with a fork and pre-bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes.

  5. 5

    Place the blueberries in a sieve and drain. Mix blueberries, jam, balsamic vinegar and starch. Spread on the pre-baked base and continue baking for about 40 minutes.

  6. 6

    Put egg white, salt, 150 g sugar and grated coconut in a pot. Roast at medium heat while stirring for about 10 minutes. Spread on the tart about 10 minutes before the end of the baking time. Bake to the end, take out and let cool on a cake rack.

Nutrition Facts

KCAL
290 kcal
CARBS
38 g
FATS
13 g
PROTEINS
3 g

Categories & Tags

Cakes & Pastriesvery easyCake