Light blueberry tart
Enjoy this seasonal open-faced blueberry tart for tea.
1. Prepare the shortcrust pastry. Place the butter in a bowl and soften it in the microwave for a few seconds. Add 1 pinch of salt, 1 tablespoon of artificial sweetener then the milk and the yolk. Pour in gradually 250 g of flour, stirring with a wooden spoon. Make a bowl and wrap in cling film. Leave in the fridge for 1 hour.
2. Preheat the oven at 180°C (th 6). To make the flan batter, separate 2 egg whites from their yolks. Mix the yolks with vanilla, 2 tablespoons of artificial sweetener, the liquid cream and the remaing flour. Whisk until a smooth mixture. Beat the whites into stiff peaks and incorporate gently into the previous mixture then pour in the kirsch.
3. Roll out the shortcrust pastry dough into 3mm thickness on a floured surface. Buttered the tart mould about 22cm in diameter. Then place the dough into the mould. Sprinkle the base with almond powder, 1 tablespoon artificial sweetener and the breadcrumbs. Divide the blueberries then cover the flan. Bake for 40 minutes on the lower deck.
4. Remove the blueberry tart from its mould and leave it to cool on a grill rack. Sprinkle with more artificial sweetener before serving.
Photo credit : Sucré Salé
