Blueberry Tart

Ingredients

• 0.5 Vanilla pod
• 100 g cold butter
• 30 g erythritol (powdered sugar)
• 215 g spelt flour type 630
• 1 pinch salt
• 2 egg yolks
• 30 g Ground Almonds
• 150 g small ripe bananas (1 small ripe banana)
• 600 g blueberries
• 1 pinch Cinnamon powder

Instructions

1. 1.

   For the dough, split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   Cut the butter into pieces and mix with erythritol powder and vanilla seeds in a bowl. Add 200 g flour, a pinch of salt, egg yolks, and almonds, then knead quickly into a smooth dough; if needed, add a little cold water. Wrap the dough in plastic wrap and chill for about 30 minutes.

3. 3.

   Meanwhile, puree the banana for the filling. Wash the blueberries, pat them dry, and gently mix with the banana purée, a pinch of cinnamon, and the remaining flour.

4. 4.

   Line a tart pan with parchment paper. Roll out the dough between two sheets of plastic wrap with a rolling pin to slightly larger than the tart pan, then line the pan with the dough, forming a rim.

5. 5.

   Spread the fruit filling over the tart base. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 3) for about 40 minutes.