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!
Leave A Comment