I love the combination of pancakes and crumbs… have you tried it before? Here’s the always berry version without refined sugar or butter for a 100% guaranteed gourmet snack or dessert
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Crumble blueberry tart
| Preparation time | 30 Minutes |
| cooking time | 45 Minutes |
Ingredients
To prepare the dough:
- 200 g Wheat flour (t45 to t80)
- 60 g Coconut Blossom Sugar
- 1 a pinch good salt
- 70 g milk (= 7 cl)
- 60 g Coconut Oil (or hazelnut)
To decorate:
- 400 g blueberry (fresh or frozen)
for crumbs:
- 20 g agave syrup
- 20 g hazelnut oil
- 80 g Wheat flour (t45 to t110)
To prepare the dough:
To decorate:
for crumbs:
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instructions
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Start preparing the dough: In a large bowl, mix the flour, coconut sugar, and salt. Then add milk (at room temperature) as well as oil (if coconut: liquid or ointment) and knead for a few seconds by hand until a homogeneous dough is obtained.
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Form a ball and then roll it out. Then the dough is placed in a circle or tray for pies. Keep at least 30 minutes in the refrigerator (this will allow the edges not to sag while cooking).
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Preheat the oven to 180 degrees (conventional heat). Once hot, bake the previously pricked pie crust with a fork for 15 to 20 minutes.
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Then put the blueberries on the bottom of the pie and bake again for 30 minutes.
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Meanwhile, prepare the crumbs: In a salad bowl, put the agave syrup and hazelnut oil. Mix and then add the flour. Stir the mixture with your fingers until a crumbly dough forms.
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Spread the crumbs on the pie before the last five minutes of cooking.
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Let it cool completely before eating! Storage: In the refrigerator about 5 days.
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