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Blueberry and cranberry tart with custard
Blueberry and cranberry tart with custard

This blueberry and cranberry tart with custard brings spring to your plate. And we can really use that, especially in this cold season.

Lingonberry tart, blueberry tart, tarte, cranberries
Lingonberry tart, blueberry tart, tarte, cranberries



230 g flour

70 g oat flakes

40 g of icing sugar

10 g vanilla sugar

1 teaspoon cinnamon

a pinch of salt

130 g cold butter

2 small eggs


250 ml milk

1 vanilla pod

2 yolks

1 tablespoon of sugar

3 tbsp cornstarch

100 g blueberries

100 g cranberries

1 teaspoon cinnamon

1 tablespoon of sugar


Mix the flour, sugar, oatmeal, salt and cinnamon. Add butter and eggs and quickly knead into a dough. Wrap in cling film and let rest in the refrigerator for 1 hour.

Put 150 ml milk with the pulp of the vanilla pod and the pod in a saucepan and bring to the boil. Mix the rest of the milk with the sugar, yolk and starch. When the milk is boiling, remove the vanilla pod and take the saucepan off the heat. Then stir in the egg-milk mixture. Put the pot on the stove and stir vigorously with the whisk for about 2-3 minutes. When the mixture has the consistency of a pudding, put away, cover with foil and let cool down.

Mix the berries and cranberries with the sugar and cinnamon.

Preheat the oven to 180 ° C top and bottom heat.

Roll out the dough on a floured work surface and place in a tart pan. Prick several times with a fork. Pre-bake for 15 minutes. Then spread the vanilla pudding including the berries and cranberries on top and put it in the oven again.

Bake for another 20 minutes. Take out of the oven. Let cool completely and serve.

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