blueberry tart

Ingredients for a 24 cm tart:

For the pastry

250 g flour 00

125 g of butter

100 g of sugar

1 whole egg

1 pinch of salt

1 pinch of vanilla

1 teaspoon baking powder for cakes Satin (optional)

For the custard

500 ml of whole milk

3 egg yolks

100 g of sugar

50 g flour 00

1 pinch of vanilla

to decorate 

fresh blueberries (2 trays) and powdered sugar


Put in a blender All ALL Ingredients for the pastry and operate a Pulse until the mixture of crumbs; Pour on the work surface and Working briefly and dare Of A Ball That form will wind the film and put it into the fridge to rest for 1 hour.

If The Let stand not serve teaspoon baking but if you want to use now and add better.

Roll out the pastry directly on a sheet of parchment paper, spread it into the mold, prick with a fork, place a sheet of aluminum and above dried beans.

Bake at 180 ° C for 20 minutes, REMOVE beans and Il Foglio and continue for further 10 minutes; bake and cool.

Prepare the custard working the egg yolks with the sugar and add the flour; ADD the warm milk and vanilla; put on the fire until Bon What thickens.

Let cool and pour into pastry shell.

WHEN it will cool Garnish with blueberries and icing sugar.

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