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Blueberry Tart

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Blueberry Tart
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
0
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Ingredients

for
1
baking sheet Springform pan, 26 cm diameter
For the base
150 grams
1 teaspoon
1 tablespoon
75 grams
softened Butter
Fat (for the pan)
For filling
500 grams
2 packets
ground, white Gelatin (9 grams)
50 milliliters
200 grams
400 milliliters
2 packets
75 grams
1 teaspoon
grated Lemon peel
1 tablespoon
Mint leaf (for garnish)

Preparation steps

1.

For the crust, crush the rusk slices in a plastic bag into a fine crumb. Mix together with cinnamon, sugar, and butter. Press the dough into the bottom of the greased springform pan. Cool in the refrigerator. 

2.

Rinse the blueberries, and pat dry. Puree 400 grams (approximately  4 cups) of blueberries. Set aside the remaining blueberries for garnish. 

3.

Dissolve the gelatin powder in the cherry juice and let sit for 10 minutes. 

4.

Whip the cream with the cream stabilizer, powdered sugar, and lemon juice.

5.

Mix together the blueberry puree, cream cheese, and the gelatin mixture. Fold the whipped cream mixture into the blueberry puree mixture. 

6.

Evenly spread the blueberry cream mixture onto the crust. Sprinkle with the remaining blueberries. Chill in the refrigerator for 2-3 hours before serving. Garnish with mint. 

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