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
- Line and grease 21cm springform baking pan.
- Mix together the biscuit crumbs and melted butter, then press into the bottom of the pan.
- Beat together the Tatua Sour Cream, 3/4 cup sugar, flour, eggs and orange zest until the sugar is dissolved.
- 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.
- 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:
- Place the blueberries and sugar in a small pot.
- Measure the juice from the orange and top with water to make ¼ cup.
- Mix in the cornflour and stir this in with the blueberries. Simmer over a low heat until thickened.
- Take off the heat and allow to cool before using
Recipe and image created by Nourish Magazine
