Blueberry tart

45΄
Preparation Time
01:55
Waiting Time
8
Portions
2
Difficulty Level

Directions

For the tart, mix all the ingredients of the dough until homogeneous. Let the dough rest in the fridge for 30 minutes. Open the dough between two non-stick sheets, put it in a cake pan, fill it with legumes or rice on non-stick paper in order not to rise in the center, bake for 15 minutes at 180 C, then remove the weight and bake for another 15 minutes. For the cream, melt the chocolate. Add the whipping cream and Cointreau to the mixer and beat lightly. Mash the blueberries and halves of the blueberries, boil them in 100g of water, strain them, add them to the cream together with the melted chocolate and mix lightly. Once the tart is cooled, add the icing and garnish with the remaining fruits, after it is cooled in the fridge.

Chef: Alexandros Antonelakis

Ingredients

CALCULATE PORTIONS:
  • FOR THE TART

  • 300 gr MILLS OF CRETE All purpose flour
  • 200 gr butter
  • 2 egg yolks
  • 100 gr powdered sugar
  • FOR THE CREAM

  • 500 gr white chocolate
  • 600 ml whipping cream
  • 200 gr blueberry
  • 200 gr red blueberries
  • 50 ml cointreau

Equipment

  • Cooking pot
  • Mixer
  • Cake pan