Tart with blueberries and poppy seeds

Beautiful, tasty, cheesy, and refreshing cake (like a pie), with a very unusual but perfect taste, and a special verse gives it not ground poppy seeds ... Lana- to you from the heart because you deserve it ...

Preparation steps

From butter, salt, 1 egg, sugar, and flour knead the dough so that it does not stick to your hands. Wrap the dough in transparent foil and put it in the fridge to stand for 1 hour.
Grease the tarts form (28 cm q) with butter. Preheat the oven to 190 c.
Roll out the dough on baking paper (the dough is very compact and rolls finely), and press into the oven (place evenly). Place baking paper and a bag of beans on the dough (spread evenly).
Bake for 20 minutes. Then, remove the paper with the beans from the half-baked crust, and spread the previously washed and wiped blueberries evenly.
Whisk the eggs with the sugar (with a mixer) for about 10 minutes, until the mass is frothy, add sour cream (sour cream or creme frache), and mix everything well with a wire to connect the ingredients.
Pour the liquid mass on the fruit and sprinkle with unground poppy seeds.
Gently return to the oven and bake for another 35 minutes.
Serve the tarts cold with a scoop of vanilla or stracatelle ice cream.

Serving

I put less fruit because the packaging was smaller.

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