Purple blueberry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Sort the blueberries, wash them and let them drip off on kitchen paper. Finely chop the chocolate. Beat the fat, 4 tbsp. sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until white and creamy. Stir in egg. Mix chocolate, flour and baking powder and stir into the egg. Pour into a greased and floured springform pan (26 cm Ø) and smooth it down.

2. 2

   Mix blueberries, except for something to decorate, almonds and 2 tbsp. sugar and spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Remove the finished cake base, let it rest briefly in the tin, remove from the ring and let it cool on a cake rack. For the cream, soak 3 sheets of gelatine in cold water. Mix quark, 4 tablespoons sugar and 125 ml blueberry juice. Dissolve the gelatine. Stir in 1 tbsp. cream and stir in the mixed gelatine. Chill the cream until it begins to gel. Beat 250 g cream until stiff and fold into the gelling cream. Place a cake ring around the base. Spread the cream on the base and chill for at least 2 hours. Soak 1 sheet of gelatine in cold water and warm it up while stirring in 5 tbsp.

3. 3

   cream and stir in the mixed gelatine. Chill the cream until it begins to gel. Beat 250 g cream until stiff and fold into the gelling cream. Place a cake ring around the base. Spread the cream on the base and chill for at least 2 hours. Soak 1 sheet of gelatine in cold water and warm it up while stirring in 5 tbsp. blueberry juice until the gelatine is dissolved. Pour the juice into a freezer bag, seal tightly and chill until the liquid begins to gel. Cut open the freezer bag at one corner and spread the gelatinizing juice on the cake. Refrigerate again until the juice is firm. Whip 250 g cream and 1 packet of vanilla sugar with the whisk of the hand mixer until stiff. Remove the cake from the cake ring. Spread the cake ring with cream. Decorate with remaining cream, chocolate rolls and remaining blueberries

4. 4

   Pour the juice into a freezer bag, seal tightly and chill until the liquid begins to gel. Cut open the freezer bag at one corner and spread the gelatinizing juice on the cake. Refrigerate again until the juice is firm. Whip 250 g cream and 1 packet of vanilla sugar with the whisk of the hand mixer until stiff. Remove the cake from the cake ring. Spread the cake ring with cream. Decorate with remaining cream, chocolate rolls and remaining blueberries

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
310 kcal

CARBS
23 g

FATS
22 g

PROTEINS
6 g