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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. 


Crust:
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

Topping:
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.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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