Blueberry tart with custard: dessert with no frills

 In the yard is not far in August, and I continue to lovingly oven berry pies and puffs (thank-bearing varieties and thank the European breeders!). Top of happiness - to find in the supermarket fresh blueberries or blueberry. In my hands it falls usually for two purposes: eating fresh or to dump it languishing on waiting dough. In the summer, of course, is easier: you can buy at least two buckets of blueberries collected in the forest somewhere in Tver or in the Vladimir region. At this time, I freeze berries for future use, and then use them all winter - becomes quite profitable.

Blueberry Pie - my great gastronomic delicacy. It can be cooked in different ways, but the result is always delicious. Most of all I love to bake blueberry tart with low test thin and light custard. He is well baked through and holds its shape. Because of blueberry juice custard becomes lilac-purple, gets slight acidity and a wonderful aroma of wild berries. In short, a wonderful holiday dessert that is worthy finish any meal and leave guests in stunned delight. Bright but unobtrusive. Delicate, but with character.

The last time I baked tart with blueberries, blueberry as the nearest supermarket was not there. Everything went as it should, except color: when cut blueberries can be seen that its flesh is whitish-transparent color, and only a thin skin releases you want us to purple juice. For me, this fact was insignificant, but the original is still better to take it blueberries.

So, to test you will need:

  • 100 g butter or margarine for baking;
  • Article 0.5. sour cream, 20% fat;
  • 3 tbsp. l. sugar; • soda (a pinch);
  • 1, 5, Art. flour.

For the custard:

  • 250-300 ml of milk;
  • 100 g of sugar;
  • 2 egg yolks;
  • 25 g of flour;
  • vanilla sugar to taste.

For the filling:

  • 0, 5 kg of blueberries or blueberry (washed and obsushennoy on paper towels).

Prepare the dough. To do this, softened butter or margarine for baking, mix with 100 g of sifted flour to form crumbs (I do this with the help of a food processor). Add to the resulting crumb 0, 5, Art. sour cream, 3 tbsp. l. sugar, a little soda and gently mix all ingredients until smooth. Then you need to gently introduce the remaining flour into the dough until until it is no longer stick to hands. Should get a smooth pliable dough. The finished dough, cover with a clean cloth or wrap it in plastic wrap and let rest.

It's time to cook the custard. I always use a proven recipe came to me from my mother. Boil 250-300 ml of milk in a separate saucepan or skillet rub two small chicken egg yolks with 100 grams of sugar and 25 grams of flour, add ½ hours if desired. L. vanilla sugar. Pour the resulting mixture into the hot milk and mix gently whisk all, avoiding the formation of lumps. Place the saucepan with the milk-egg-flour mixture on low heat and cook the cream until thick, stirring constantly. Allow to cool. When the custard has cooled, mix it with berries cherniki.Staraytes will not be damaged berries with stirring.

Take a diameter of 28 cm or a suitable baking sheet, brush with oil and gently spread batter over the entire surface, not forgetting the rail. If you find that the dough too much - carefully remove any excess. Prick the dough with a fork in several places and lay it creamy berry mixture.

Preheat the oven to maximum temperature, then reduce heat to medium. Place the tart on the future average lattice and bake until until the cream in the middle of the cake finally snaps. Readiness test checks the dry wooden toothpick. When blueberry tart with custard is ready, let it cool in the oven, do not remove from the mold in a minute.

Another plus of this baking - long dough does not get stale. Store cake can be a clean cloth or thin kitchen towel. In my case it is not necessary to store the cake - it eats before he can leave the form in which was baked.

Bon Appetite!