A light-weight summer
berry tart, tasty and colourful.
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| Blueberry sour cream tart |
1. Make a short crust
pastry, roll out as thin as possible (2mm) to line a tart dish. Spread a thin
layer of almond cream on top (1 egg, 60gm almond flour, 60gm butter, 60gm brown
sugar), bake at 180˚C until golden, around 10-15 minutes.
2. When cool, spread a
thin layer of sour cream on top, fill with fresh blueberry.
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