LLBT- Lemon Lime Souffle Blueberry Tart

Put the butter and sugar and beat until well combined. Then add the egg blending well.

In a seperate bowl whisk the flour, toasted oat flour, and salt. On low speed slowly add the dry ingredients, scraping sides of bowl as needed. Combing well.

Place the dough on some plastic wrap forming a round. Wrap tight placing in the fridge for an hour or so.

When ready to bake take the dough out and on a floured surface roll out to about an 1/8th inch or so. I like rolling my dough between the plastic wrap, it makes it easy for transfer and clean up. I use a 9" tart pan or spring form pan. Roll the dough out larger than the baking vessel. Gently transfer to pan and fitting the bottom and side. Cut away excess from the top, and prick the dough all over with a fork. Place in the fridge to chill (at least 30 minutes).

Preheat oven to 325 degrees. I like to use a tart weight or some dry rice over foil to help with shrinkage. Bake for about 20 min. with weight and 5 with out. Or until golden. Cool

Preheat the oven to 375 degrees. Set a bowl over simmering water whisk the sugar, egg yolks, and flour, lemon and lime juice. Whisk constantly so the eggs incorporate but not curdle. Whisk until thick, the coloring will also change, about 8 to 10 mins. Strain through a mesh sieve to a the electric mixer bowl. Beat cream on high speed to thicken some more and cool. about 6 minutes.

In a seperate bowl beat the eggs whites to form soft peaks then slowly add the 1 T of sugar. Beat until stiff peaks.

Now in 3 batches fold the whites into the cream mixture very carefully so the mixture remains fluffy.

Take the tart shell spoon the blueberry jam on the bottom. Add the souffle mixture filling just to the top. Bake for about 20 25 minutes.