Tart with puff pastry and almonds

Ingredients for 1 servings:

• 150 g flour
• 50 g ground almonds
• 1 pinch of salt
• 100 g butter
• 300 g blueberries, fresh or frozen
• 400 ml milk or cream
• 50 g flour
• 100 g sugar
• 50 g ground almonds
• 2 eggs
• 1 tsp butter-vanilla flavoring
• Almond flakes for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Delicious blueberry tart with almonds

Prepare the shortcrust pastry and press it into a greased springform pan or tart pan, leaving a rim about 2 cm high. Chill for at least 30 minutes. Preheat the oven to 180°C (top/bottom heat). Sort the blueberries, spread them on the shortcrust pastry, and pre-bake the tart for about 10-12 minutes. Meanwhile, mix the flour with 100 ml of milk and sugar. Bring the remaining milk to a boil, then stir in the flour mixture. Bring to a boil again while stirring until the mixture thickens. Remove from the heat, stir in the eggs and vanilla extract. Spread the mixture onto the pre-baked cake. Sprinkle with flaked almonds, if desired, and bake for about 20-25 minutes.