Blueberry Sour Cream Tart

Ingredients

200g biscuit crumbs

50g melted butter

500g Tatua Sour Cream

3/4 cup sugar

1 tbsp flour

3 eggs

1 orange

2 1/2 cups blueberries, (fresh or frozen)

1/4 cup sugar

2 tbsp cornflour

Method

1. Line and grease 21cm springform baking pan.
2. Mix together the biscuit crumbs and melted butter, then press into the bottom of the pan.
3. Beat together the Tatua Sour Cream, 3/4 cup sugar, flour, eggs and orange zest until the sugar is dissolved.
4. Pour this on top of the biscuit crumb base and bake at 180C for approx. 35-50minutes. The custard should still be a little jiggly at the centre.
5. Allow the tart to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.

To make the blueberry topping:

1. Place the blueberries and sugar in a small pot.
2. Measure the juice from the orange and top with water to make ¼ cup.
3. Mix in the cornflour and stir this in with the blueberries. Simmer over a low heat until thickened.
4. Take off the heat and allow to cool before using

Recipe and image created by Nourish Magazine