Desserts

Recipe

1. Mix together the flour, 40 g icing sugar, egg yolk and salt. Add the cold water and butter pieces gradually and knead the mixture into a smooth dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
2. Preheat the oven to 200° C (fan assisted oven).
3. Roll out the dough on a floured work surface. Place the dough in a greased 22 cm diameter tin with removable base. Secure the edges of the pastry around the sides and prick the bottom with a fork. Brown in the oven for about 15 minutes on the bottom rack. After removing from the oven, leave the tart base to cool in the tin.
4. In the bowl of a blender, purée the defrosted blueberries with 20 g of icing sugar. Dissolve the pudding powder in a little cold water. Stir it into the mixture along with half the fresh blueberries.
5. Split the vanilla bean lengthwise and scrape out the pulp. In a bowl, mix the fromage frais, the remaining icing sugar, the vanilla pulp, the lemon zest and juice.
6. Whip the liquid cream until it becomes very firm. Fold the whipped cream into the fromage frais.
7. Turn out the tart base. Fill it with the fromage frais mixture. Cool the tart in the refrigerator for about 30 minutes.
8. Before serving, cover the tart with the blueberry coulis and decorate with the remaining fresh blueberries.