Desserts

Recipe

1. Mix together the flour, 40 g icing sugar, egg yolk and salt. Gradually add the cold water and butter pieces and knead the mixture until you obtain a smooth dough.Wrap the dough in cling film and place it in the refrigerator for 30 minutes.
2. Preheat the oven to 200° C (fan oven).
3. Roll out the dough on a floured work surface. Line a greased 22 cm diameter springform pan with the dough. Press it well against the sides and prock the bottom with a fork. Bake on the lower rack for about 15 minutes, until golden. Once out of the oven, let the tart shell cool in the pan.
4. In the bowl of a blender, purée the defrosted blueberries with 20 g of icing sugar. Mix the pudding powder with a little cold water. Add it to the mixture along with half the fresh blueberries.
5. Split the vanilla bean lengthwise and scrape out the pulp. In a bowl, mix the EKABE quark, the remaining icing sugar, the vanilla pulp, the lemon zest and juice.
6. Whip the EKABE fresh whipping ream until it becomes very firm. Fold the whipped cream into the quark.
7. Turn out the tart base. Fill it with the quark mixture. Place the tart in the fridge for about 30 minutes.
8. Before serving, top the tart with the blueberry coulis and garnish with the remaining fresh blueberries.