Blueberry Tart

Ingredients

• 150 g whole‑grain digestive biscuits
• 1 tsp cinnamon
• 1 tbsp Raw cane sugar
• 75 g softened butter
• 500 g Blueberries
• 2 packets gelatin (9 g each)
• 200 g Cream cheese
• 400 g low‑fat quark
• 50 g powdered sugar (from raw cane sugar)
• 1 Organic lemon

Instructions

1. 1.

   Crush the biscuits finely and mix with cinnamon, sugar and butter. Press the mixture onto the bottom of a greased springform pan and refrigerate.

2. 2.

   Rinse, wash and pat dry the blueberries. Puree 400 g of them, setting aside the rest.

3. 3.

   Dissolve gelatin powder in 50 ml water and let it bloom for 10 minutes.

4. 4.

   Meanwhile mix low‑fat quark with cream cheese and sifted powdered sugar. Grate some lemon zest, squeeze the juice and add to the quark mixture.

5. 5.

   Gently warm the gelatin until dissolved, then stir in 4 tbsp of the quark mixture. Fold in the blueberry puree and remaining gelatin.

6. 6.

   Pour the berry cream into the pan, smooth it out, sprinkle with the reserved blueberries and chill for 2–3 hours. Serve garnished with mint.