Blueberry sour cream tart
Bella asked me why I don’t bake sweet thing anymore and I realized it was true and since Christmas I had not baked anything sweet unless it was raw. The reason for it is that I have been giving my body a break and been eating more healthy and raw.
However, Bella asked me to make something with blueberries so I made a tart that was just perfect for a Friday evening dessert. I used a recipe from Cookie madness but changed a bit and made it vegan off course and used spelt flour instead of all-purpose flour and real vanilla bean instead of extract.
1 1/2 cups white spelt flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
4 ounces cold butter
No egg replacment equal one egg
1 vanilla bean, split open and seeds used
4 cups blueberries ( fresh or thawed frozen
2 tsp cornstartch
2 cups sour cream ( I used tofutti sour cream)
1/2 cup sugar
No egg replacement equal 2 eggs
1/2 vanilla bean, seeds used
Preheat oven to 375 degrees F. Spray a 9 inch round springform pan with cooking spray.In a food processor, combine flour, 1/2 cup granulated sugar, baking powder and salt. Cut or process in butter until mixture resembles coarse crumbs. Stir or process in the no egg replacement and vanilla bean seeds.Press into the bottom of the prepared pan.
Stir sour cream, sugar, egg placements and vanilla bean together in a mixing bowl. Sprinkle cornstarch over the blueberries and gently stir to coat cornstarch with blueberries (it will disappear as you stir). Spread the blueberries over the crust.Pour this mixture in the bottom of the curst and spread the blueberries and carefully spread it across the top.
Set the springform pan on a foil lined cookie sheet** and bake for 50 to 70 minutes in the preheated oven, until the top is lightly browned around edges – it should still look a little loose in the center and will set as it cools and chills. Loosen hot cake from pan with a knife, but do not remove sides quite yet. Cool completely and chill for a few hours. Remove sides of springform pan.