Lemon Cream Tart

Ingredients

• 250 g wheat flour type 1050
• 0.5 tsp Baking powder
• 3 tbsp fruit sugar
• Salt
• dried legume (for blind baking)
• 250 ml low‑fat milk
• 2 tsp cornstarch
• 2 egg yolks
• 1 untreated lemon (2 tbsp grated zest)
• sweetener
• 300 g blueberries

Instructions

1. 1.

   For the dough, quickly knead all ingredients into a smooth dough, wrap in cling film and chill for 1 hour. Preheat oven to 180°C. Roll the dough thinly on a lightly floured surface. Cut a base with the rim of the pan and place it in the pan. From the remaining dough form a long roll and use it to create a border.

2. 2.

   Cover the dough with the legumes and bake in the hot oven for 30 minutes until golden yellow. Remove the legumes and let the crust cool completely.

3. 3.

   Heat the milk. Whisk the cornstarch with 2 tbsp cold water until smooth, stir in the lemon zest. Bring briefly to a boil, then remove from heat. Stir in the egg yolks and sweeten the cream with a little sweetener. Let it cool slightly, then spread over the baked base in the pan.

4. 4.

   Wash and dry blueberries, scatter them over the pudding. Chill for 1 hour, then serve in the pan.