Lazy blueberry cheese tart

Tart crust:

100g low-gluten flour｜15g almond flour｜1g salt｜65g cold butter｜15g water

Sandwich blueberries:

150g blueberries | 30g sugar | 10g cornstarch | 5g lemon juice

Blueberry cheese:

70g cream cheese | 10g sugar ｜40g blueberry puree｜50g/15g whipping cream｜2g gelatin sheets

Meringue:

1 egg white｜40g sugar｜A few drops of vanilla extract

Method:

Tart Crust

1. Mix and sift low flour and almond flour, add salt and mix well; add cold butter and knead into granules, pour in water and knead into dough< /p>

2. Place oiled paper on the top and bottom of the dough, roll it into a 5mm thick dough sheet, and refrigerate it for half an hour

3. Spread the dough sheet into a 5-inch mold and punch holes in the bottom

Sandwiched blueberries

4. Add lemon juice, cornstarch and sugar to the blueberries, mix well, pour into the tart shell; bake in the oven at 190 degrees for 40 minutes and let cool

Blueberry cheese

5. Add sugar to the softened cream cheese and mix smoothly, then pour in 50g of whipped cream and mix evenly, then add blueberry puree and mix

6. Advance Mix the soaked gelatine slices with 15g of whipped cream and heat over water to melt. Pour into the cheese paste and stir evenly

7. Pour the blueberry cheese paste onto the cooled blueberries and refrigerate for 4 hours

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Meringue

8. Add sugar and vanilla essence to the egg whites, beat until they are in the shape of a large hook, put into a piping bag and pipe onto the tart, bake with a torch until the edges of the egg whites are colored. Sieve a little purple sweet potato starch for decoration