Blueberry curd tart

Ingredients for 1 servings:

• 1 pack of shortcrust pastry or puff pastry
• 500 g blueberries, frozen
• 3 eggs
• 4 tbsp sugar
• 450 g crème fraîche, or curd cheese, low-fat curd cheese, sour cream, yoghurt or similar.
• Rusks, or biscuits, crumbled, or breadcrumbs
• Vanilla (Bourbon)
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Preheat the oven to 160°C. Grease the tart pans (amount for one large tart pan and two small tart pans) with butter, line with pastry, press the pastry down, and prick with a fork. Spread the breadcrumbs evenly over the pastry. Beat the egg whites until very stiff peaks form. In a separate bowl, whisk the egg yolks and sugar until fluffy, then add the curd/yogurt/sour cream and mix well. Carefully fold in the beaten egg whites. Spread the frozen blueberries over the pastry, pour the egg mixture over it, and smooth it down slightly. Sprinkle with a little ground bourbon vanilla, if desired. Bake at 160°C for about 50-60 minutes; the top of the tart should be golden brown. Be sure to let the tart rest for at least 30, or preferably 60, minutes to prevent it from running when cut. You can also leave it in a warm, but no longer hot, oven; the tart tastes particularly good warm.