31 October, 2015

Mini blueberry tartlets

Mini tart shells can be made ahead and frozen. So you can bake them whenever you feel like it. But they are better when made fresh. I love making shortcrust pastry and try different variations every time. But the basic sweet shortcrust is always the best when you want to try different fillings and toppings.

Mini blueberry tartlets
Serves 4
A pretty little indulgence
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Sweet shortcrust pastry (enough to cover 4 mini tart pans)
  2. 1/2 cup pastry cream
  3. 1/2 cup blue berries
  4. 4 tbsp. blueberry or strawberry jam melted
  5. 1/2 cup chocolate melts
Instructions
  1. Roll out the shortcrust pastry on a floured surface to 3mm thickness.
  2. Use the rolled dough to cover mini tart pans or rings.
  3. Cut out the excess dough and shape using floured fingers.
  4. Refrigerate for at least 15 minutes.
  5. Meanwhile preheat oven to 180 °C.
  6. Cover tartlets with baking paper and bake weights or rice. Blind bake for 10 minutes.
  7. Remove baking sheet and bake for a further 10 minutes until shells are well baked.
  8. Cool on a wire rack.
  9. Melt chocolate in a microwave, and brush the inside of the cooled tart shells and refrigerate for 5 minutes.
  10. Spoon pastry cream in to tart shells.
  11. Mix the blueberries with melted jam and place a spoonful on each tart.
Notes
  1. Refrigerate if not serving immediately. Multiply the recipe as you wish.
Voddy's Kitchen http://voddyskitchen.com.au/

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