Craving a bright, tangy dessert? Our Lemon Blueberry Tart combines zesty lemon with juicy blueberries for a refreshing treat, perfected by Oil & Vinegar's culinary experts.
Prep time: 20 minutes
Bake time: 40 minutes
Ingredients
- 4 eggs
- 250 g sugar
- 200 g Farina per Pizza
- 1 tsp baking powder
- 100 g butter
- 80 ml Lemon olive oil
- 1 lemon
- 75 g blueberries
- 200 g cream cheese
- 30 ml Limoncello vinegar
- 1 can of Mousse al Limone
- Salt
Instructions
- Preheat the oven to 160°C.
- Beat the eggs and 200 g sugar until fluffy using a whisk or mixer. Fold in the Farina per Pizza, 1 tsp baking powder, and a pinch of salt to form a smooth batter.
- Melt the butter and mix in the lemon olive oil. Gradually incorporate into the batter. Grate in the zest of 1 lemon and stir well.
- Spread the batter evenly in a 26 cm baking pan. Scatter about one-third of the blueberries over the top. Bake at 160°C for 40 minutes.
- While baking, allow the cream cheese to reach room temperature. Mix the juice of half a lemon, Limoncello vinegar, and remaining sugar into the cream cheese; whisk until smooth. Once the cake cools slightly, spread this mixture on top. Garnish with Mousse al Limone and the remaining blueberries.
Enjoy your homemade delight!
This is an Oil & Vinegar recipe.
Recipe & image: Oil & Vinegar
