Tart with Lemon Cream & Blueberries

Tart with Lemon Cream & Blueberries
The Blueberry is a "source of eternal youth" because it prevents the formation of free radicals responsible for skin aging. Many studies show that Blueberries have the highest antioxidant activity than other fruits, offering protection from the "oxidative" attack that the body receives due to aging, infections and exposure to aggravating environmental & nutritional factors, such as cigarette smoke, atmospheric pollutants, toxins, carcinogenic compounds, etc.
In this Sweet Tart the fresh Blueberries were combined with the aroma of lemon and the sheet of crust, was folded in the shape of an accordion, where inside the folded sheets nested a simple cream with eggs & cream well beaten.

work: 30′ time: 1h:15′ easy:

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Tart with Lemon Cream & Blueberries
Tart with Lemon Cream & Blueberries

Announcement Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»

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Ingredients (∼12 servings)

  • 500g of phyllo pastry sheets
  • 160g butter, melted
  • 600g thickened cream
  • 200g of sugar
  • 5 eggs
  • 1 tsp vanilla extract
  • 2 lemons, zest
  • 125g fresh blueberries
  • icing sugar, for dusting
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Lay one sheet of Filo pastry onto your workspace, with the short side of the Filo Pastry facing you. Brush with butter and lay a second sheet of Filo Pastry on top.
Using your fingers, fold the Pastry in a concertina design. Brush a Ø30-34cm round baking tray with butter. Transfer the folded Fillo Pastry to the centre of a round baking tray and begin to coil it in the middle to resemble a rose.
Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full. Brush the Fillo Pastry with the remaining melted butter and bake for approximately 175℃, 347℉, Gas Mark ∼4 for ∼15 minutes or until lightly golden.
Combine thickened cream, sugar, vanilla extract, eggs and lemon zest into a mixing jug.
and whisk until well combined. Set aside
As soon as they are golden in ∼15 minutes, take the pan out of the oven onto a rack.
Pour the custard over the baked Fillo Pastry evenly…
… then scatter the blueberries all over, pushing some of them down into the Fillo Pastry.
Transfer the tray back into the oven and bake for approximately 30 minutes and golden. Remove the tart from the oven and allow it to cool for 15 minutes before sprinkling icing sugar over the top.

Author Zambia G. Sifaki

Tart with Lemon Cream & Blueberries
Tart with Lemon Cream & Blueberries
Tart with Lemon Cream & Blueberries
Tart with Lemon Cream & Blueberries