Thanks to its light taste of sheep's milk combined with the floral and woody notes of blueberry, sheep's milk blueberry yogurt becomes a delicious source of inspiration! A recipe suggestion.
Line a 24 cm tart pan with shortcrust pastry. Place a sheet of parchment paper on the pastry and add baking beads (or dried beans).
Preheat your oven to 180°C and bake for 15 minutes. Remove the parchment paper and baking beads and continue baking for 10 minutes.
Let cool completely before removing from the mold.
Mix the sheep's milk yogurt and the sheep's cheese with the powdered sugar. Bring to a boil and add the agar-agar. Let cook for 1 minute while stirring.
Pour over the pie crust.
Refrigerate for 2 to 3 hours, until the cream sets.
At the time of serving, decorate the tart in a semicircle with fresh blueberries, thin slices of lemon cut into triangles, and crushed meringues.
To finish
0 servings
4
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