Blueberry and Almond Tart

– submitted by Kitchen Angel



1 packet Mandorla Delicata baking mix

1 large sweet flan or tart case (see note)

1 punnet fresh blueberries

1 cup blanched almonds

Icing sugar



1.  Preheat your oven to 175oC.

2.  Empty the contents of the Mandorla Delicata mix into a bowl. Add in 4 jumbo egg whites and mix well, until the moisture is smooth and moist.

3.  Prepare the sweet flan or tart case per the packet instructions.

4.  Spread the baking mix evenly into the tart case and decorate with the blueberries and blanched almonds.




5.  Place the tart onto a baking tray and bake in a 190oC for 15 minutes, or until golden.

7.  Dust with icing sugar before serving.






For this recipe we used a combination of a Pampas sweet flan case and a few of the smaller sweet tart cases also by Pampas which we bought from our local supermarket.

Fresh berries can be substituted with frozen berries when not in season.


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