Blueberry Cream Tarts
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.
- For the dough
- 17 ½ ounces Pastry flour (500 grams)
- 10 ½ ounces butter
- 5 ounces sugar
- 2 eggs
- Legume (or pie weights, for blind baking)
- For the filling
- 18 ounces cream cheese
- 14 ounces Whipped cream
- 2 packages whipped cream stabilizer
- 2 packages Vanilla sugar
- sugar (as needed)
- 18 ounces fresh Blueberries
- 10 sheets gelatin
- powdered sugar (for dusting)
- For the pastry
- 5 ounces White couverture chocolate
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.
For the filling: Soak gelatin in plenty of cold water. Rinse blueberries, pat dry. Set a quarter aside for garnish. Purée remaining blueberries.
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.
Chop chocolate and melt over a hot water bath. Drizzle chocolate into cooled tart dough.
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.
Garnish tarts with blueberries. Chill for at least 3 hours, dust with powdered sugar and serve.