Blueberry tart with white chocolate cream

Name: Blueberry tart with white chocolate cream
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 7-10 Tbsp Fat and flour; 1 Basic recipe for short pastry; 7-10 Tbsp Flour; 50 g white chocolate; 300 ml Milk; 7-10 Tbsp 1 p. custard powder (for cooking; for 1⁄2 l milk); 2 heaped tablespoons (40 g) Sugar; 1 package Vanillin sugar; 250 g Whipped cream; 300 g Blueberries; 7-10 Tbsp Icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

7-10 Tbsp Fat and flour
1 Basic recipe for short pastry
7-10 Tbsp Flour
50 g white chocolate
300 ml Milk
7-10 Tbsp 1 p. custard powder (for cooking; for 1⁄2 l milk)
2 heaped tablespoons (40 g) Sugar
1 package Vanillin sugar
250 g Whipped cream
300 g Blueberries
7-10 Tbsp Icing sugar

Directions

1
For the tart base, grease a rectangular (approx. 20 x 28 cm) or round tart mould (26 cm Ø) with a removable base, dust with flour.
2
Roll out the shortcrust pastry on some flour in a rectangular shape (approx. 24 x 32 cm). Line a tart tin with the pastry, pressing the edges into the grooves. Prick the base of the pastry several times with a fork and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see "Preparing the tart").
3
manufacturer) bake for about 25 minutes. Let it cool down.
4
Break chocolate into pieces for the cream. Mix 6 tablespoons of milk, pudding powder, sugar and vanilla sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove the pudding from the stove and melt the chocolate in it while stirring.
5
Let it cool down.
6
Stir the chocolate cream through. Whip cream until stiff and fold into the cream. Spread on the tart base. Select the berries, wash and dab dry. Spread on the chocolate cream and press a little into the cream to give the berries enough hold.
7
Dust with icing sugar.