Smell of summer, barbecues, Sunday afternoons of doing nothing – Stunning Blueberry Slice. Just the way we like our summer (or other season) to be: the recipe comes from the summer edition 2015 of a Slovak magazine, with my little twist in it, of course.
Great sweet crust, filled with a vanilla blueberry mixture and some little something on the top. Easy, fast and incredibly stunning.
Total Time: 1 hour
300g of semi-coarse flour, sifted
1 teaspoon of baking powder, sifted
50g of icing sugar, sifted
125g of butter, soft in cubes
2 egg yolks, lightly whisked with 2 splashes of milk
500g of soft lower fat curd
100g of icing sugar, sifted
1 tablespoon of vanilla sugar
2 tablespoons of vanilla powder pudding mix
2 egg whites, whisked into snow peaks
200g of fresh blueberries
Icing sugar to sprinkle with
Preheat the oven to 175 degrees.
In a large mixing bowl place flour with baking powder and 50g of icing sugar. Mix with a spoon and add softened butter.
Start pouring egg mix (lightly whisked with few tablespoons of milk) and knead with hands until all butter is well processed. One third of a prepared dough wrap into a sandwich plastic bag and freeze until further processing.
The remaining two thirds of a dough place into a lightly greased baking tray (I used 20x30cm rectangle). Press against the bottom with your palm to create a thin layer. You can leave the sides higher, just to show off. The Filling doens’t leak, so the layer can be really thin. You can go through the sides with a fork.
Next, prepare The Filling. In a medium mixing bowl place curd, sugars (100g of icing sugar plus vanilla sugar) and vanilla pudding mix. Whisk until smooth, for about 2 minutes.
By using a spatula, stir in the snow peaks (one third at a time). Mold and turn over until all becomes a homogenous texture.
Smoothen The Filling on top of The Crust and sprinkle with good amount of blueberries.
To finish the beauty, take out the dough from the freezer. Use little bit of flour, if the dough gets too sticky. My tip is to roll it out between two pieces of cling foil. It goes very smoothly.
I used flower and small trefoil shapes for the top layer. Process all of the dough and bake in the oven for about 25 minutes until it gets lightly golden. Done.
Let it rest for a bit on a rack and sprinkle with some extra icing sugar. Yummy!
Makes 10 serves.