Blueberry tart with yogurt cream

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 75 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 250 g yogurt
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 125 ml cream
• 5 sheets of gelatin
• 150 g blueberries

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 5 minutes

Mix the flour with the baking powder, scatter the cold butter in flakes on top, add all the other dough ingredients and knead well with your hands. Cover the dough and place in the refrigerator for 30 minutes. Line a tart tin with baking paper. Place the dough in the pan, prick several times with a fork and bake at 180°C – 200°C for 10 – 15 minutes. Remove the base from the oven and let it cool. For the yogurt cream, soften the gelatine and whip the cream until stiff. Mix the yogurt with the sugar and vanilla sugar. Heat the gelatine and dissolve it. First add a tablespoon of the yogurt mixture to the saucepan with the gelatine and mix well. Then stir in the rest of the yogurt and carefully fold in the cream. Spread the cream on the base, scatter the washed blueberries on the cream and press them in lightly. Then chill the tart for at least 2 hours.