for the cake base
- 250 g
- ground almonds
- 70 g
- icing sugar
- 140 g
for the panna cotta
- 5 sheets
- 400 ml
- 250 g
- vanilla pod
- 100 g
- 375 g
- 1 pack
- cake glaze
Put the flour with the ground almonds and the icing sugar in a bowl. Then add butter and egg and mix everything to a smooth dough. Wrap the dough in cling film and let it cool in the fridge for one hour.
Now roll out the dough on a floured work surface and put it into the tart mould.
Bake blind at 180° C for 15 minutes. Cover the dough with some baking paper and weigh down with baking peas, lentils or rice.
Check the base again and again to see if it is already done and take it out when the edges have a golden brown colour.
After baking, allow the base to cool completely.
Soak the gelatine in a bowl of cold water. If you like, you can also use agar-agar as an alternative.
Put the mascarpone in a pot and whisk lightly. Then pour in the cream and mix both to a smooth mixture.
Scrape out the pulp from the vanilla pod and add it together with the pod and a little sugar to the cream in the pot.
Bring the mixture to the boil briefly and simmer for about 4 minutes. Stir over and over again. Then remove from the heat and stir in the gelatine. Then let it cool down briefly.
Pour the slightly cooled mixture onto the tart base and place in the refrigerator for about 1.5 hours. Now spread only blueberries as desired on the tart and cover with some cake glaze.