Ingredients
For the shortcrust pastry base:
180 g flour
90g butter
1 piece of egg
70 g sugar
1 pinch of salt
For the filling:
550 g curd
2 eggs
80 g sugar
1 tsp vanilla sugar
180g mascarpone
1 pinch of salt
2 tablespoons vanilla pudding powder for cooking
100 ml milk
1 grated organic lemon peel
250 g fresh blueberries
For the crumbles:
80 g flour
30 g sugar
50g butter
Instructions
Prepare shortcrust pastry:
In a mixing bowl with a dough hook, mix the flour, butter, egg, sugar and a pinch of salt to form a smooth dough. Wrap it in cling film and let it rest in the fridge for 30 minutes.
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