John Myers
Ingredients for 1 servings:
- 80 g sugar
- 140 g butter or margarine
- 1 egg(s)
- Lemon(s), peel
- 250 g wheat flour, 405 or 550
- 2 cups sour cream
- 180 g yogurt, e.g. vanilla-mango flavor
- 1 packet vanilla pudding powder (bourbon vanilla)
- 1 tbsp sugar, only if natural yogurt is used
- 2 handfuls of blueberries
- 100 g butter
- 65 g sugar
- 130 g wheat flour, 405 or 550
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
For the shortcrust pastry, cream the sugar and butter until fluffy. Mix the egg, grated lemon zest, and a pinch of salt. Stir in the flour. Shape the dough into a ball and chill for 30 minutes. For the crumble, mix the flour with the sugar. Add the butter in small pieces and mix everything with a hand mixer or by hand until crumbles of the desired size. Also chill. Line a tart tin with the shortcrust pastry, pull up the edges. Prick the dough several times with a fork. Line with baking paper and blind bake with blind baking balls or pulses for about 15 minutes at 200°C. In the meantime, mix together the ingredients for the filling, except for the berries. Pour the mixture onto the pre-baked base, then scatter the blueberries on top. Finally, spread the crumble evenly over the tart. Bake in a preheated oven at 175°C fan/convection oven for about 30-35 minutes. The tart tastes best when well chilled.
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