Blueberry tart with white chocolate cream

Name: Blueberry tart with white chocolate cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 150 g Flour; 50 g ground almonds with skin; 100 g Sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 1 Vanilla pod; 50 g white chocolate; 300 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 250 g Whipped cream; 300 g Blueberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; Baking paper and dried peas

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

150 g Flour
50 g ground almonds with skin
100 g Sugar
1 pinch Salt
1 egg (size M)
125 g Butter
1 Vanilla pod
50 g white chocolate
300 ml Milk
1 package Pudding powder "Vanilla Flavor"
250 g Whipped cream
300 g Blueberries
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
Baking paper and dried peas

Directions

1
Knead the flour, almonds, 60 g sugar, salt, egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. In the meantime, cut the vanilla pod lengthwise and scrape out the vanilla pulp. Roughly chop the chocolate. Remove 7 tablespoons of the milk, mix pudding powder with it. Heat the remaining milk, 40 g sugar, vanilla pulp and vanilla pod in a saucepan.
2
Remove the pod. Add the pudding powder to the milk and bring to the boil while stirring. Remove from the heat and stir in the chocolate. Let it cool down while stirring occasionally. Grease a rectangular tart mould (20 x 28 cm) and dust with flour. Roll out the shortcrust pastry on a floured work surface in a rectangular shape (approx. 24 x 32 cm). Line the tart mould with the pastry, press it on and cut off any protruding edges. Prick the base several times with a fork. Line with baking paper, fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 20 minutes, remove dry peas and baking paper and continue baking for approx. 5 minutes. Let them cool down.
3
Line the tart mould with the pastry, press it on and cut off any protruding edges. Prick the base several times with a fork. Line with baking paper, fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 20 minutes, remove dry peas and baking paper and continue baking for approx. 5 minutes. Let them cool down. Whip cream until stiff and fold loosely into the vanilla cream. Spread the cream on the tart, smooth it down and put it in a cool place for about 30 minutes. In the meantime, sort out the blueberries, wash and drain them well, if necessary put them on kitchen paper. Spread the blueberries on the cream. Keep cold until you eat. Dust with icing sugar before serving
4
Whip cream until stiff and fold loosely into the vanilla cream. Spread the cream on the tart, smooth it down and put it in a cool place for about 30 minutes. In the meantime, sort out the blueberries, wash and drain them well, if necessary put them on kitchen paper. Spread the blueberries on the cream. Keep cold until you eat. Dust with icing sugar before serving
5
1 1/4 hours waiting time