Blueberry tart with crème fraîche

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3.6 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 7-10 Tbsp slightly + 125 g cold butter
  • 250 g + some flour
  • 75 g + 125 g sugar
  • 6 Eggs (Gr. M)
  • 500 g Blueberries
  • 125 g Blueberry jam
  • 500 g Fresh cream
  • 1 package Vanilla sugar
  • 2 TABLESPOONS Breadcrumbs

Directions

  1. 1

    For the dough, grease a tart mould with a lifting base (26 cm Ø; 4 cm high). Knead 250 g flour, 75 g sugar, 125 g butter in pieces and 1 egg first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

  2. 2

    Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with it and press the dough on the edge. Chill for about 30 minutes.

  3. 3

    Meanwhile, wash and sort the blueberries for the filling and let them drain well. Mix blueberries and jam.

  4. 4

    For the icing, whisk 5 eggs, crème fraîche, 125 g sugar and vanilla sugar with a whisk until smooth.

  5. 5

    Sprinkle the dough base evenly with breadcrumbs. Spread blueberries on top. Carefully pour the icing over it.

  6. 6

    Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the lowest rack for 30-35 minutes. Let the tart cool down. Then remove from the mould. Serve with crème fraîche and walnut ice cream.

Nutrition Facts

KCAL
340 kcal
CARBS
33 g
FATS
19 g
PROTEINS
6 g