Iced blueberry tart

Lenora Decker
very easy
3 5
40 mins
40 mins


Servings: 15
  • 400 g Forest blueberries or frozen blueberries
  • 7-10 Tbsp juice of 1/2 lemon
  • 2 TABLESPOONS + 200 g sugar
  • 31 Butter biscuits
  • 6 Eggs (size M)
  • 1 pinch Salt
  • 750 g Whipped cream
  • baking paper


  1. 1

    Wash and drain forest blueberries thoroughly. Defrost frozen blueberries at room temperature. Finely puree 300 g blueberries with lemon juice and 2 tablespoons of sugar. Line an ovenproof dish (top approx. 24 x 31 cm; 3.5 litres capacity) with baking paper. Line the bottom with 15 butter biscuits. Place another 16 butter biscuits on the edge

  2. 2

    For the parfait mass, beat the eggs, salt and 150 g sugar with the whisk of the hand mixer for 6-8 minutes until thick and creamy. Whip cream until stiff, fold into the egg cream in 2-3 portions. Pour the mixture carefully into the prepared mould. Spread the blueberry puree in patches on the parfait mixture and pull it through with a fork. Put the parfait in the freezer for at least 6 hours, preferably overnight

  3. 3

    Bring 100 ml water and 50 g sugar to the boil in a pan. Add 100 g blueberries. Simmer for 1-2 minutes. Let it cool down. Remove the parfait from the cooler about 15 minutes before serving. Using the baking paper, lift it out of the pan and spread blueberries on top. Serve cut into pieces

  4. 4

    waiting time approx. 8 hours

Nutrition Facts

310 kcal
27 g
20 g
6 g