Blueberry Cream Tarts

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Blueberry Cream Tarts
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in

Healthy, because

Even smarter

This dessert is a sweet treat that has a decently high sugar and fat content, but the blueberries add nutrients that make the tarts not just empty sugar. 

You could also do this recipe with other fruits like strawberries, peaches or apricots. It is good to shop seasonally because the fruits will have a better nutritious value, flavor, and will be better for the environment. 

Author of this recipe:

Ingredients

for
12
For the dough
17 ½ ounces
Pastry flour (500 grams)
10 ½ ounces
5 ounces
2
Legumes (or pie weights, for blind baking)
For the filling
18 ounces
14 ounces
2 packages
2 packages
Sugar (as needed)
18 ounces
fresh Blueberry
10 sheets
Powdered sugar (for dusting)
For the pastry
5 ounces

Preparation steps

1.

For the dough: Combine all dough ingredients in a bowl and knead with dough hook until smooth, if dough is too tight, knead in a little water. Wrap dough in plastic wrap and chill for 30 minutes. 

2.

For the filling: Soak gelatin in plenty of cold water. Rinse blueberries, pat dry. Set a quarter aside for garnish. Purée remaining blueberries.

3.

Shape dough into a roll shape and cut into 12 equal pieces. Roll each out to form large circles, about 5-1/2 inches diameter. Line muffin tin with dough. Trim edges with a corrugated pastry wheel. Line dough with parchment, add some legumes to blind bake and bake in an oven preheated to 390°F for about 15-20 minutes. Remove from the oven and let cool.

4.

Chop chocolate and melt over a hot water bath. Drizzle chocolate into cooled tart dough. 

5.

Squeeze gelatin well and dissolve in a small saucepan over low heat. Stir in the blueberry puree. Stir in cream cheese and allow to gel. Whip cream and fold into blueberry mixture. Use a piping bag to fill tarts with filling. 

6.

Garnish tarts with blueberries. Chill for at least 3 hours, dust with powdered sugar and serve.