Blueberry Yogurt Tart

Make the shortcrust pastry with flour, butter, brown sugar, cinnamon, and salt; chill the dough ball for 30 minutes

Roll out the dough, line a buttered mold, prick with a fork, and blind bake with dried beans at 180°C for 30 minutes

Bloom gelatin in cold water while mixing blueberries with lemon zest and powdered sugar

Melt squeezed gelatin in hot lemon juice, whisk into the greek yogurt, and fold in the blueberry mix

Pour the filling into the cooled tart shell, refrigerate for 2 hours, and garnish with red currants and mint before serving