Blueberry panna cotta tarte

Tags:
alcohol-free vegetarian
Description
Admittedly, it is certainly difficult when preparing the tart not to just sneak the little blue berries into your mouth on the side. They are tempting when they are so delicious in the dish. So: discipline is called for here - don't nibble before the tart is ready! You will be rewarded with a delicious baked product that tastes so wonderfully creamy and fruity. And you can officially snack on it!

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For the base

250 g wheat flour
70 g almonds, ground
70 g powdered sugar
140 g butter
1 egg, size L

For the filling

5 Leave(s) gelantine
400 ml cream
250 g mascarpone
1 vanilla pod
100 g sugar
400 g blueberries
1 Pack(s) cake glaze

Preparation

  • Preparation time: 4 h
  • Cooking time: 20 min
  • Total time: 4 h

Bake the base

1
Sieve the flour into a bowl with the ground almonds and icing sugar. Then add the butter and egg and mix to a smooth dough. Wrap the dough in cling film and chill in the fridge for an hour.
2
Preheat the oven to 180°C top/bottom heat.
3
Roll out the pastry on a floured work surface and place in the quiche tin.
4
Blind bake the base for 15 minutes until the edges are golden brown. To do this, cover the pastry with some baking paper and weigh it down with baking peas, lentils or rice. After baking, allow the base to cool completely.

Prepare the filling

1
Soak the gelatine in cold water. Put the mascarpone in a saucepan, whisk lightly and then add the cream, the pulp of a vanilla pod and sugar and whisk until smooth.
2
Bring the mixture briefly to the boil and simmer for 4 minutes, stirring constantly. Then remove from the heat, stir in the gelatine and leave to cool slightly.
3
Pour the slightly cooled mixture onto the tart base and place in the fridge for at least 2 hours until the panna cotta has set.
4
Spread the blueberries on the tart as desired and cover with a little icing.