- For dough
- 180 grams butter
- 180 grams sugar
- 1 packet Vanilla sugar
- 3 eggs
- 180 grams Pastry flour
- 1 teaspoon Baking powder
- Pastry flour (for rolling out the dough)
- butter (for greasing the pan)
- Legume (for blind baking)
For the dough, mix together the flour, sugar, and a pinch of salt. Cut the butter into pieces and whisk the eggs. Make a well in the center and add the butter and the eggs. Using your hand, quickly combine all the ingredients into a coarse meal. Shape into a disc, cover, and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease the tart pan with butter.
Roll the dough on a floured surface to slightly larger than the tart pan. Line the pan with the dough. Prick the bottom of the dough several times with a fork, cover with parchment paper, fill with baking beans, and blind bake for about 20 minutes.
Remove the parchment paper and baking beans and let the crust cool completely.
For the filling, rinse the blueberries and drain. Mix together the custard powder, a little bit of the grape juice, and sugar until smooth. Bring the remaining juice to a simmer. Add the pudding mix, stirring constantly until well combined. Add the blueberries. Evenly spread the blueberry mix over the tart crust and let cool before serving.