Corgeat
Blueberry Yogurt Tart
DessertFrenchOven-baked
1h
6 Servings
2361 kcal
4.00€
Nutritional values
394
kcal
9.8g
Prot.
53.5g
Carbs
15.9g
Fat
Per serving · 0.67€/Per serving
Ingredients (12)
| Ingredient | Quantity | kcal | Price |
|---|---|---|---|
| All Purpose Flour | 250g | 910 | 0.25€ |
| Butter | 112g | 803 | 1.01€ |
| Brown Sugar | 15g | 57 | 0.04€ |
| Ground Cinnamon | 5g | 12 | 0.12€ |
| Greek Yogurt | 250g | 148 | 0.75€ |
| Blueberry | 250g | 143 | 0.64€ |
| Red Currant | 50g | 28 | 0.50€ |
| Gelatin | 6g | 20 | 0.36€ |
| Lemon | 20g | 6 | 0.05€ |
| Powdered Sugar | 60g | 234 | 0.24€ |
| Fresh Mint | 2g | 1 | 0.04€ |
| Salt | 1g | 0 | 0.00€ |
| Total | 1021g | 2361 | 4.00€ |
Instructions
- 1
Make the shortcrust pastry with flour, butter, brown sugar, cinnamon, and salt; chill the dough ball for 30 minutes
- 2
Roll out the dough, line a buttered mold, prick with a fork, and blind bake with dried beans at 180°C for 30 minutes
- 3
Bloom gelatin in cold water while mixing blueberries with lemon zest and powdered sugar
- 4
Melt squeezed gelatin in hot lemon juice, whisk into the greek yogurt, and fold in the blueberry mix
- 5
Pour the filling into the cooled tart shell, refrigerate for 2 hours, and garnish with red currants and mint before serving