Blueberry tart with crème fraîche

Ingredients

Directions

1. 1

   For the dough, grease a tart mould with a lifting base (26 cm Ø; 4 cm high). Knead 250 g flour, 75 g sugar, 125 g butter in pieces and 1 egg first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

2. 2

   Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with it and press the dough on the edge. Chill for about 30 minutes.

3. 3

   Meanwhile, wash and sort the blueberries for the filling and let them drain well. Mix blueberries and jam.

4. 4

   For the icing, whisk 5 eggs, crème fraîche, 125 g sugar and vanilla sugar with a whisk until smooth.

5. 5

   Sprinkle the dough base evenly with breadcrumbs. Spread blueberries on top. Carefully pour the icing over it.

6. 6

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the lowest rack for 30-35 minutes. Let the tart cool down. Then remove from the mould. Serve with crème fraîche and walnut ice cream.