These little tarts are perfect for any dessert table and they're a real treat. Top with some homemade whipped cream and enjoy this heavenly dessert.
Ingredients make 12 tarts
1 (400 g) bag of frozen wild blueberries
1/4 cup sugar
Juice from 1/2 a medium lemon
1/2 cup unsalted butter -soft
1/2 cup sugar
1 large egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking powder
1/2 cup 35% whipping cream
2 tbsp icing sugar
Directions
- Put blueberries, sugar, and lemon juice in a small pot and heat on medium.
- Mix often and reduce the heat a little when the mixture begins to boil. There should only be a soft boil.
- When the blueberries begin to soften, mash with a fork.
- Mix often and run the fork along the bottom of the pot to ensure nothing is sticking.
- Continue to cook until the blueberry mixture thickens.
- Place the blueberry mixture in a bowl and cool.
- Purée in a food processor.
- Light butter and flour two tin muffin pans.
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Add in the egg and the vanilla. Mix on medium-low speed.
- In a separate bowl, mix together the flour and the baking powder.
- Gradually cut the dry ingredients into the wet ingredients.
- Knead the dough to fully incorporate all the ingredients.
- Lightly flour a hard surface and place the dough on top. Dust the top with flour too.
- Using a rolling pin, roll the dough until it’s roughly a 1/8 inch thick.
- As you roll the dough, lightly flour and flip the dough a few times.
- Using a round cookie cutter or glass that will fit the opening of your tin muffin pans, cut out the dough.
- Place the cut out dough pieces in the muffin pans and carefully fit them in.
- Pre-heat the oven to 325 degrees F.
- Put some blueberry purée in each dough tart, leaving some space at the top.
- Bake for 16-18 minutes.
- Remove the tarts from the oven and let them cool completely in the muffin pans.
- Cover and place the tarts in the fridge for a few hours. I usually keep them in the fridge overnight.
- Using a sharp knife, carefully pop out each tart from the muffin pans.
- Using an electric mixer on medium-high speed, mix together the whipping cream and icing sugar until soft peaks form.
- Pipe the whipped cream on top of each tart before serving.
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