Recipe: Lemon Blueberry Tarte

INGREDIENTS

FOR THE DOUGH

250 g flour

125 g butter, room temperature

80 g icing sugar

1 egg (medium size)

1 pinch of salt

FOR THE LEMON FILLING

3 eggs

180 g sugar

180 ml lemon juice

Zest of two lemons

200 g butter

5 leaves of gelatine

FOR THE BLUEBERRY FILLING

150 g blueberries

Allergens are marked in bold

Place flour, icing sugar, butter, salt and one egg in a mixing bowl and knead into a smooth dough. Cover the dough with cling film and allow to rest for 30 minutes in your fridge.

Preheat the oven to 180°C CircoTherm®.

Use a pin roll to roll out the dough into a circle and put it on a greased tarte baking form.

Press the dough onto the rim and cut off overlapping dough. Bake the dough for 20 minutes on tray level 2.

Put the leaves of gelatine in cold water.

Whisk eggs, lemon juice, lemon zest, sugar and salt in a pot. Add butter (at room temperature) and blend the mass well.

Heat the mixture at medium heat while constantly stirring and let it simmer for one minute. Remove from the hot plate.

Stir the soaked and softened gelatine into the lemon filling.

Spread the lemon filling on the baked tarte and even it with a spatula. Leave to cool for a few minutes. Then sprinkle the blueberries all over the filling. Keep for at least two hours in the fridge and serve with freshly whipped cream.