Blueberry yoghurt tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Make a dough from flour, sugar, oil, vanilla sugar, baking powder and eggs and fill it into a springform pan lined with baking paper. Bake in the oven at 175° C top/bottom heat on the 2nd rack from below for approx. 20 minutes.

2. 2

   Let the base cool, remove from the mould and place on a cake plate. Place a cake ring around the base. Place the blueberries on a sieve, collecting the juice.

3. 3

   Mix 60 g sugar and the yoghurt. Whip the cream until stiff, allowing the cream stiffener to trickle in. Fold the cream into the yoghurt, also carefully fold in the blueberries and spread the mixture on the cake base.

4. 4

   Prepare a cake glaze with the blueberry juice according to the package instructions and spread it quickly on the cake. Store the cake in the refrigerator.