serves
2-4
prep
20 minutes
cook
45 minutes
difficulty
Mid
serves
2-4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 150 g unsalted butter, melted, plus extra (about 20g) for the mould
- 250 g flour
- 2 tsp baking powder
- 30 ml lemon juice
- 4 eggs, separated
- 180 g caster sugar
- 2 vanilla beans
- 150 g blueberries
Cooling time: 10 minutes
Instructions
- Using a pastry brush, coat a 20 cm round scalloped brioche mould with melted butter. Chill the mould until the dough is ready.
- Preheat the oven to 180°C. Sift flour and baking powder together.
- Whisk the egg yolks with the sugar and vanilla bean seeds. While continuing to whisk, pour in the 150 g of melted butter, the lemon juice, and the flour. Mix until incorporated.
- Beat the egg whites into firm peaks. Gently fold in the egg whites and blueberries into the batter.
- Remove the mould from the refrigerator, pour the batter and bake immediately for 45 minutes or until a toothpick comes out clean.
- At the end of cooking, the tourte must be golden and should have a bump on top. Remove from the oven, let cool for 10 minutes and take out of the mould.
- Sprinkle icing sugar on top. Serve warm.
Cook along with your favourite TV chefs in
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
