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🍰 Easy Blueberry Tart

205 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Line the bottom of a springform pan with baking paper.
  2. 2. Melt the butter in a pot over low heat for about 2 to 3 minutes.
  3. 3. Set the melted butter aside.
  4. 4. Soak the gelatin in a bowl of cold water.
  5. 5. Place the cookies in a freezer bag.
  6. 6. Crush the cookies into very fine crumbs using a rolling pin.
  7. 7. Mix the cookie crumbs in a bowl with the hazelnuts.
  8. 8. Stir the melted butter into the crumb mixture.
  9. 9. Distribute the mixture evenly in the springform pan.
  10. 10. Press the base down firmly.
  11. 11. Form a border about 2 cm high from the crumb mixture.
  12. 12. Place the springform pan in the refrigerator.
  13. 13. Halve the lemon.
  14. 14. Squeeze the juice from the lemon.
  15. 15. Wash the blueberries.
  16. 16. Place the blueberries and cream cheese in a tall container.
  17. 17. Puree the mixture until smooth.
  18. 18. Stir the sugar into the berry cream.
  19. 19. Stir 2 tablespoons of lemon juice into the cream.
  20. 20. Squeeze the soaked gelatin.
  21. 21. Warm the gelatin in a pot over low to medium heat.
  22. 22. Let the gelatin melt until it is liquid.
  23. 23. Carefully stir 1 to 2 tablespoons of the cream cheese mixture into the liquid gelatin.
  24. 24. Place the gelatin mixture into a bowl.
  25. 25. Stir the gelatin into the remaining berry cream cheese mixture.
  26. 26. Spread the cream over the cookie base.
  27. 27. Let the tart cool completely in the refrigerator for about 3 hours.
  28. 28. Take the blueberry tart out of the refrigerator.
  29. 29. Serve the tart.
  30. 30. Garnish the tart as desired with fresh berries and mint.
  31. 31. You can also use frozen blueberries.
  32. 32. Let frozen blueberries thaw before pureeing.
  33. 33. Note that the cream will turn slightly bluer with frozen berries.

Nutrition per serving