Blueberry Tart

The other day, I was visiting a friend of mine who also loves to cook and bake and try out new recipes. From the living room, I could see that there was a shell of baked short crust pastry waiting in the kitchen, so of course I was curious what she was planning to make. Turns out it was only the most delicious strawberry tart, I have ever tasted. 😉 The combination of the hazelnut base with the creamy yoghurt filling balanced perfectly with the sweetness of the strawberries. And the best thing – since the filling is largely based on yoghurt, it does not feel all to filling, so you can even manage to eat two pieces in a row 😉

Being back home now, I had to try to bake something similar myself, so I asked my friend for the recipe, which she had found on this German recipe sharing site. But since I have just posted a strawberry tart recipe, I went for some other berries, and it tastes just as delicious! I changed some other minor things in the recipe, like taking lime instead of lemon for the filling, also the pastry was too wet in my eyes, so I added more flour until it resembled a short crust texture. Finally, I used a 20 cm tin instead of a large tart form (since I will probably eat most of the cake by myself, I had to limit myself a bit 😉 ), but feel free to double all the amounts used to get a recipe for a normal tart form!

Ingredients (for 1 20 cm cake tin):

For the pastry: For the filling:
150 g plain wheat flour 100 g greek yoghurt
75 g ground hazelnuts 50 g cream
90 g sugar 1 tsp vanilla sugar
1 egg 1/2 organic lime
1 pinch of salt 50 g blueberries
100 g butter (cold) 1 handful of rasperries

Mix all the dry ingredients for the pastry together. Add the egg and cut the butter in small bits. Carefully knead everything until it just holds together. Let the pastry rest in the fridge for about one hour.

Grease the cake tin and sprinkle with flour. Roll out the pastry such that it is large enough to go over the edges of the tin. Transfer the pastry to the tin and prick it with a fork. Put the tin in the freezer while you preheat the oven to 200°C. Bake the pastry shell for 15-20 minutes until it is golden brown. Let it cool down while you start preparing the filling.

Whip the cream with the vanilla sugar until stiff. Carefully fold it under the greek yoghurt, then add the zest and juice of the lime. Spread the filling on the pastry shell. Wash the berries and decorate the cake with them.

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