I don’t want to write much today.

Except:

Make this Blueberry Tart with Chocolate Walnut Crust.

!!!

Best right now.

Heidelbeer Tarte

Heidelbeer Tarte

It is not only an eye-catcher on the Easter table, but such a delicious dessert for warm spring days!

Like all my tarte recipes (e.g. the Mocha Tart, Lemon Coconut Tart or my current favourite, the Chocolate Tart), this Blueberry Tart is also made super easy and fast. After an 8-hour beauty sleep in the fridge, you can enjoy it.

Heidelbeer Tarte

Heidelbeer Tarte

Heidelbeer Tarte

The delicately melting, fruity cream MELTS on the tongue.

Together with the crunchy base…DROOLING! So good.

Before you get started, I have two quick tips for you:

  1. Preferably use the firm part of coconut milk. This is important for the texture of the cream. It allows it to become firm-ish and makes it so creamy and silky.
  2. Enjoy the Blueberry Tart always ice-cold, directly out of the fridge. Like ALWAYS. It really tastes twice as good when cold. It also keeps its shape best 🙂

Heidelbeer Tarte

Heidelbeer Tarte

Heidelbeer-Tarte

HAPPY EASTER GUYS!!! 🐰☀️🌷

Rezept drucken
Blueberry Tart with Chocolate Walnut Crust
This Blueberry Tart with aChocolate Walnut Crust is the ideal dessert for warm spring days or on the Easter table. Delicately melting and so delicious!
Heidelbeer Tarte
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
tart (Ø25cm)
Ingredients
Blueberry Filling
Chocolate Walnut Crus
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
tart (Ø25cm)
Ingredients
Blueberry Filling
Chocolate Walnut Crus
Heidelbeer Tarte
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C / 350°F. Prepare a tart tin (ø25cm).
  2. For the chocolate walnut crust, pour all ingredients into a blender and mix until a sand-like mixture is obtained. It should stick together when you press it between your fingers. Otherwise add 1 tablespoon of coconut oil or some oat milk.
  3. Press the dough firmly into the tart form, also along the edge. Bake in a preheated oven for 23-25 minutes. Allow to cool completely.
  4. For the cream, put all the ingredients in a pot and bring to a boil once. Simmer at low heat for a few minutes until the liquid thickens slightly. Pour everything into a blender and mix finely. Pass through a sieve. Empty into the chocolate-walnut crust and allow to cool for 30 minutes at room temperature. Refrigerate for 7-8 hours.
  5. Before serving garnish. Enjoy ice cold.

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