Ingredients for approx. 8 pieces:
For the shortcrust pastry:
300 g flour
200 g cold butter
2-3 tbsp cold water
100 g sugar
For blind baking:
Baking paper
dried peas
For the filling:
1 sachet vanilla custard powder
450 ml orange juice
50 g sugar
1 packet vanilla sugar
1 tsp grated organic orange zest
50 g butter
Also:
1 jar (580 ml) wild blueberries
1 heaped tablespoon cornflour (approx. 15 g)
2 tbsp. grated coconut
Preparation:
1. Put the flour in a bowl. Spread butter in small pieces on top. Add water and sugar. Chop everything with a knife to make dry crumbs. Then quickly knead everything by hand into a smooth dough.
2. Roll out the dough on a floured surface to a thickness of approx. 2-3 mm. Cut out circles (approx. 11-12 cm diameter) or cut them out. Line tartlet moulds (10 cm diameter) with the dough and trim the edges neatly. Put the tartlet moulds in the fridge for approx. 30 minutes.
3. For blind baking, cut out circles (approx. 12 cm diameter) from baking paper and place on the pastry. Place the dried peas on top. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for about 25 minutes. After 20 minutes, remove the baking paper with the peas and bake for another 5 minutes. Leave to cool.
4. Mix the vanilla pudding powder with about 6 tbsp orange juice until smooth. Bring the remaining orange juice and sugar to the boil. Stir in the pudding powder and simmer for 1-2 minutes while stirring. Stir in vanilla sugar, orange zest and butter in small pieces. Allow the pudding to cool slightly and pour into the tartelettes and smooth out. Place in the fridge for 1 hour.
5. Drain the wild blueberries in a sieve, reserving the liquid. Pour the liquid into a saucepan and bring to the boil. Mix the cornflour with a little cold water and stir into the boiling liquid. Stir and bring to the boil. Add the wild blueberries and leave to cool.
6. Toast the coconut flakes lightly in a pan. Spread the wild blueberries over the
orange pudding and serve sprinkled with coconut flakes.
Preparation time approx. 75 minutes
Nutritional values per piece approx.:
Calories: 554
Joule: 2324
Protein: 4.8 g
Fat: 28 g
Carbohydrates: 70 g
(FoodCentrale by ddp images)
