Delicious blueberry lemon pudding tart

Ingredients for 1 servings:

• 150 g flour
• 1 pinch of baking powder
• 1 tsp cardamom
• 40 g sugar
• 1 tbsp vanilla sugar
• 100 g butter, soft, possibly butter substitute
• 1 tbsp water
• 300 g blueberries
• 400 ml milk, possibly soy or almond milk…
• 1 lemon(s), zest and juice
• 1 packet of vanilla pudding powder
• Cinnamon powder
• cardamom
• Salt
• n. B. Food coloring, yellow
• Chocolate shavings, dark
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegan possible, very fresh and fruity, from a 24 cm tart tin

For the shortcrust pastry, mix the flour with the baking powder and cardamom. Add the sugar, butter and water and knead briefly until you have a smooth dough. If it is too dry, add a little more water. Let the dough rest in an airtight container in the refrigerator for 20-30 minutes, then roll it out on a floured work surface and line a greased 24 cm baking dish. Prick the base several times with a fork. Bake in a preheated oven at 160°C (convection oven) for about 20 minutes. Let the base cool, then transfer it to a serving platter. Simmer 150g of the blueberries with a splash of water until they become puree. Season to taste with cinnamon and cardamom. Then spread the puree evenly over the base. Make the vanilla pudding from the lemon juice and milk (500ml in total) according to the package instructions. Season to taste with a pinch of salt and, if desired, the lemon zest. Tip: You can give the pudding a more vibrant yellow color by adding a little food coloring. Spread the pudding evenly over the fruit puree. Garnish the tart with the remaining blueberries and decorate with powdered sugar and chocolate shavings, if desired.