Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.
½ cup full-fat sour cream
½ cup Greek yogurt
4 – 6 oz. (1/2 cup) Organic Raw Cane Sugar or granulated sugar (depending on sweetness of fruit)
1 oz. gluten-free flour blend or all-purpose flour
¼ teaspoon fine salt
1 teaspoon vanilla bean paste or vanilla extract
12 oz. fresh or frozen blueberries
2.5 oz. (70 g or 1/3 cup) gluten-free flour blend or all-purpose flour
Pinch of cinnamon
¼ teaspoon fine salt
2 oz. (1/4 cup) organic raw cane sugar or granulated sugar
2 oz. (57g or 1/4 cup) unsalted butter, cold, cut into small pieces
Preheat the oven to 350oF. Prepare the 9” tart pan with pastry and blind bake until the crust is baked to a light colour. Cool while the filling ingredients are being prepared.
Combine the filling ingredients (except for the blueberries) together. Mix thoroughly.
Add the blueberries and mix through lightly. CHEF TIP: If you are using frozen blueberries, fold in the frozen blueberries just before pouring it into the crust.
Pour the filling into the pre-baked tart shell and bake for 25 minutes (the filling will be just barely set).
While the tart is baking, prepare the streusel topping. Mix the ingredients for the streusel topping by combining the dry ingredients. Cut in the pieces of cold butter and work into the dry ingredients until a coarse crumb forms.
Remove the tart from the oven after 25 minutes. Sprinkle the tart lightly with the streusel topping. CHEF TIP:You will have extra streusel topping, which freezes well. Use this to top muffin batter before baking, or pies or quick breads. Place the tart back into the oven and bake for a further 20 minutes or until the streusel topping is a light golden brown and the tart becomes a little puffy.
Remove the tart from the oven and cool on a rack. Refrigerate at least three hours or overnight, uncovered.
TO SERVE: Dust the tart lightly before serving with icing sugar. Cut the tart into 8 – 10 portions and place each serving on individual plates. Serve simply with a rosette of whipped cream on the side and a fresh fruit garnish (for example, a halved strawberry or a few fresh blueberries).
For further details, including step-by-step photographs, please refer to my original post: https://urbnspice.com/my-recipes/blueberry-sour-cream-and-greek-yogurt-tarte/