Blueberry Tart, Torta de Martilho
Desserts

Blueberry Tart

This pie was one of the two favourites from our Brazilian lunch last week. I normally make it with ganache instead of the crème patisserie, but because I made brigadeirão as well and that’s already quite rich, I decided to change this recipe a bit and make it lighter.

 

Biscuit Crust

Ingredients

  • 180g Marie biscuit crumbs
  • 4 tbsp melted butter

Steps

  1. Preheat the oven at 180C.
  2. Mix the two ingredients and place it in a cake or pie pan. Press it down, leaving it even in the pan, then bake for about 7 minutes. Let it cool down.

 

Crème Patisserie

Ingredients

  • 60g sugar
  • 25g cornstarch
  • 3 egg yolks
  • 250ml milk
  • vanilla bean to taste
  • 25g butter
  • blueberries

Steps

  1. Mix the sugar and cornstarch, then set aside.
  2. Warm up the milk and vanilla bean.
  3. Meanwhile add egg yolks to the sugar mixture, mix to incorporate and gradually add the milk to this mixture until well incorporated.
  4. Strain this mixture into a saucepan and cook it until it becomes creamy, add the butter and mix well. Take it out and let it cool.
  5. When it is cool, put it into the baked crust and cover it with the blueberries.

 

Fruit gelatin

Ingredients

  • 2 1/2 gelatin sheets
  • 100g sugar
  • 75ml water
  • vanilla bean

Steps

  1. Soften the gelatin by putting the gelatin sheets in a bowl with water.
  2. In a saucepan add the sugar, vanilla bean and water and bring to boil.
  3. Drain the gelatin and add it to the sugar mix, mix until the gelatin is dissolved.
  4. Let it cool down a bit and brush the top of the blueberries with the fruit gelatin.
  5. Put the tart in the fridge for about 1 hour to set.

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