Ingredients for 12 pieces:
For the shortcrust pastry:
70 g sugar
125 g butter
200 g wheat flour
50 g ground almonds, flaked
1 egg, size M
some flour for the work surface
For the filling:
5 eggs, size M
150 g sugar
250 ml eggnog
1 tsp grated organic lemon zest
150 g blueberries
a few mint leaves
2 tbsp. liquid honey
Extras:
Baking paper and
approx. 150 g dried peas for blind baking.
Preparation:
1. Put the sugar, the butter in pieces, the wheat flour, the ground almonds and the egg into a mixing bowl and knead with your hands until smooth.
2. Wrap the dough in cling film and leave to rest in the refrigerator for 20 minutes.
3. Dust a work surface with flour and roll out the dough slightly larger than the tart tin (20 cm diameter).
4. Grease a tart tin with butter and line with the rolled out pastry.
5. Place a sheet of baking paper on top of the pastry and weigh it down with the dried peas. Bake in the preheated oven at 190°C (fan oven: 170°C, gas mark 2-3) for approx. 20 minutes.
6. For the filling, whisk the eggs with the sugar, egg liqueur and lemon zest. Add the peas and the baking paper and pour the egg mixture onto the pastry base. Bake the tart for a further 35-40 minutes at the same temperature.
7. Leave the tart to cool. Sort out the blueberries and spread them over the tart. Drizzle with honey and garnish with mint leaves.
Preparation time approx. 75 minutes + cooling time
Nutritional values per piece approx.:
Calories: 343
Joule: 1438
Protein: 6,9 g
Fat: 15,7 g
Carbohydrates: 39 g
(FoodCentraleby ddp images)
