BLUEBERRY TART

INGREDIENTS:

130 g of coconut flour (not coconut crumbs)
70 g of almond flour
120 g of butter (room temperature)
1 baking powder
sweetener as desired (4 tablespoons of powdered erythritol or 3 tablespoons of powdered xylitol)
3 eggs
grated lemon zest
1 teaspoon of vanilla extract

100 g of dark chocolate (sweetened with sweetener)
200 g of mascarpone cheese
150 ml of whipping cream (from milk fat)
1 teaspoon of vanilla extract
sweetener as desired (60 g powdered erythritol or 50 g powdered xylitol)

200 g of fresh blueberries (can also be frozen, but then reduce the amount of water)
sweetener as desired (60 g powdered erythritol or 50 g powdered xylitol)
juice of half a squeezed lemon
50 ml of water
2 sheets of gelatin

100 g of white chocolate (sweetened with sweetener)
200 g of mascarpone cheese
150 ml of whipping cream (from milk fat)
sweetener as desired (60 g powdered erythritol or 50 g powdered xylitol)
1 teaspoon of vanilla extract

Preparation:

1.Mix the eggs together with the sweetener until the mixture doubles in size and becomes lighter. Then add all ingredients except flour to the resulting mixture. Mix until the butter is completely combined with the rest of the mixture. Then gradually add flour and continue mixing. Leave it to cool for 30 min. The dough will be quite soft, but it should not stick to your hands. Put the ball of dough in the mold and stretch it with your hands (it is very difficult to roll it with a rolling pin, I do not recommend it). Make sure that your edges remain a little thicker. Before baking, prick the entire surface of the dough with a fork. Bake for about 20 minutes at 180˚ C. At the beginning, you can cover the dough with baking paper to prevent the edges from burning. At the end of baking, the dough should be golden. The ingredients are adapted for a mold with a diameter of 26 cm.

2.For a dark chocolate cream first melt the chocolate. While the chocolate is cooling, mix the mascarpone cheese and sweetener with a mixer. Add melted chocolate to the mixture and mix. Prepare the whipped cream with a mixer and add it together with vanilla to the mixture with chocolate and mascarpone cheese. Spread the cream over the cooled dough.

3.For a blueberry dressing put all the ingredients in a pot and cook on low heat. This amount of blueberries will take 10-15 minutes of cooking. After the mixture has become thicker and the blueberries are soft, remove the resulting mixture from the heat and blend it with a stick mixer. Add gelatin to the resulting mixture and let it cool. While the mixture is still liquid, pour it over the cream.

4.For a white chocolate cream first melt the chocolate. While the chocolate is cooling, mix the mascarpone cheese and sweetener with a mixer. Add melted chocolate to the mixture and mix. Prepare the whipped cream with a mixer and add it together with vanilla to the mixture with chocolate and mascarpone cheese. Spread the cream over the blueberry dressing.