‘ Tiny Summer Style Blueberry tart’

That literally melts in your mouth… A tart where every spoonful is a sinful delight, bursting with different flavours.  The key in this recipe is to eat the pie straight from the oven, when the inside is incredibly moist and fluffy, a gooey perfect texture. I’ve used some rhubarb jam in the recipe that my sister-in-law made for us from her harvest that has a soft cinnamon taste in the background. You can use any jam here, such as raspberry or apricot but of course a homemade version is tastier and less dense in texture. The sour cream, soft bananas, coconut milk and frozen blueberries (hand-picked from last summer) create all that moistness into the pie making it a perfect weekend treat! Enjoy with an espresso and vanilla cream ♥

Ingredients

• 2 ripe bananas
• 200g sour cream
• 1 tsp baking powder
• 2dl all-purpose flour
• 3 tbsp sugar
• 3 tbsp rhubarb cinnamon jam
• 1 dl coconut milk
• 1 1/2 cups frozen blueberries
• 1 egg

Garnish: Mint leaves, basil flowers, fresh blueberries, vanilla cream & shaved coconut

Whisk all the ingredients together into a somewhat smooth paste and pour into small cake trays that are lined with butter. Bake in the oven (180 celsius degrees) for about 45 minutes so the inside remains soft and moist. Garnish the tart and enjoy immediately with vanilla cream.

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