Indulge in the sweet and tangy flavors of this Blueberry Tart, a delightful dessert that swaps pumpkin for a burst of blueberries. With a rich, sandy cocoa crust and a creamy blueberry filling, this tart is sure to please everyone, especially those who aren’t fans of pumpkin.
Why You’ll Love This Recipe: This Blueberry Tart combines the freshness of blueberries with the decadence of a cocoa-infused crust, creating a perfect balance of flavors. The creamy filling and juicy berries make each bite irresistibly good.
Perfect Occasion: This tart is perfect for any gathering where dessert is a must, from family dinners to holiday parties. It’s also ideal for summer picnics or as a special treat to enjoy any time of the year.
Decoration Tips: Dust the cooled tart with powdered sugar and sprinkle with almond petals for an added touch of elegance and texture. If available, garnish with fresh blueberries for extra color and freshness.
Ingredients for the Sandy Cocoa Crust:
- 1 cup (135g) of all-purpose flour
- 1/4 cup (60g) of powdered sugar
- 1 tablespoon (15g) of cocoa powder
- 6 tablespoons (90g) of unsalted butter, cubed
- 2 tablespoons of water
Instructions for the Crust:
- Sift flour, powdered sugar, and cocoa into a bowl. Add cubed butter and blend with your fingers until the mixture resembles coarse crumbs.
- Add water and knead briefly to form a dough.
- Roll out the dough and press it into a 21 cm tart pan, forming an even base and edges. Chill in the refrigerator.
Ingredients for the Filling:
- 9 oz (250g) of blueberries
- 1 tablespoon (20g) of cornstarch
- 2 large eggs
- 1/3 cup (70g) of sugar
- 2 teaspoons (10g) of vanilla sugar
- 1 1/4 cups (300g) of sour cream (20-25% fat)
Instructions for the Filling: 4. Toss the blueberries with 1 teaspoon of cornstarch to coat; this helps to prevent excess juicing.
- In another bowl, blend the sour cream, eggs, sugar, and remaining cornstarch with an immersion blender until smooth.
- Retrieve the crust from the refrigerator, layer the coated blueberries on the crust, and pour the sour cream mixture over the berries.
- Bake in a preheated oven at 356°F (180°C) for about 30-35 minutes.
- Remove, let cool, and optionally, sprinkle with powdered sugar and almond petals.
Enjoy your beautiful and delicious Blueberry Tart, a simple yet sophisticated dessert that’s perfect for any occasion!
