Project Description

This dessert is light and creamy, while the fresh blueberries add a burst of sweetness!

INGREDIENTS

For the crust:

  • 100g Rye Flour

  • 100g Plain Flour

  • 100g Mungalli Creek Butter

  • 1 Mungalli Bio Egg

  • 1/2 cup Sugar

  • 1 tsp Baking Soda

  • 1/2 tsp Ground Cardamon

For the filling:

  • 250g Fresh Blueberries

  • 200g Mungalli Creme Fraiche

  • 50g Mungalli Double Cream plus extra for serving

  • 1 Mungalli Bio Egg

  • 4 tbs Sugar

  • 1 tsp Vanilla

  • 1/4 tsp Cardamom

METHOD

For the crust

  • Preheat the oven to 180 Degrees. Lightly butter a 28cm tart pan with a removable bottom.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Add in the egg and continue to beat until combined.
  • Stir in both flours, cardamom and baking powder until it combines into a pliable ball.
  • Rest the dough in the fridge for 30 minutes.
  • Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and sides of your dish.
  • Prick the bottom with a fork and bake the empty crust for 10 minutes. Remove from the oven and let cool slightly.

For the filling

  • While your crust bakes, in a bowl whisk together the Creme Fraiche, egg, sugar, vanilla and cardamom. The filling will have a thin, pourable consistency.
  • Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over the Blueberries, making sure the crust is filled evenly.
  • Return to the oven and bake for 25 minutes or until the edges are gold brown and the filling around the edges is set.
  • Remove from the over and allow to cool at room temperature for at least 40 minutes.
  • Serve warm or cold, by itself or with your Mungalli Double Cream!