Berry Pot Pie

For the berry and curd casserole, whisk egg yolks and honey until creamy. Add vanilla sugar, milk, curd cheese and lemon zest. Mix semolina with baking powder and stir into the curd mixture.

Form in layers with the blueberries in a buttered ovenproof serving dish. Sprinkle with almond flakes and bake in the middle of the oven heated to 175 °C for 20 minutes.

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