Sour cream and blueberry tart
1 10\"-tart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| pinch | Salt | |
| ¼ | teaspoon | Vanilla extract |
| ¼ | cup | Sugar |
| 1 | pint | Sour cream |
| 2 | pints | Blueberries, picked over |
| ¾ | cup | Butter |
| ⅜ | cup | Sugar |
| 1 | Eggs | |
| ¼ | teaspoon | Vanilla extract |
| ½ | pinch | Salt |
| 2 | cups | Flour |
Directions
COOKING LIVE #CL8969
1-2-3 SWEET DOUGH
1-2-3-SWEET DOUGH: Using the kitchen aid, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until well combined. Mix in the vanilla extract and be sure to scrape the bottom of the bowl. Add the flour all at once and mix until all of the ingredients are incorporated. Form a disk, wrap in plastic and refrigerate for at least one hour before using.
Roll out the dough to an 11-inch ring. Place dough in a 10-inch tart pan with a removable bottom. Press dough carefully into pan and trim edges. Chill until firm. Preheat the oven to 350 degrees. Line the tart pan with parchment paper and fill with beans or pie weights.
Bake for 15 to 20 minutes, or until the crust is golden. Remove weights and let cool.
Preheat the oven to 325 degrees. In a bowl whisk together the eggs, salt, vanilla extract and sugar. Slowly stir in the sour cream, being careful not to create any foaminess. Strain if necessary. Fill the prepared tart shell with the berries. Pour the custard into the shell and bake until custard is set, about 25 minutes.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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