Blueberry And Cream Tarts
|All-purpose flour||5 Ounce (1 Cup Or 140 Grams)|
|Sliced almonds||3 Ounce (1 Cup Or 85 Gram)|
|Unsalted butter||4 1⁄2 Ounce, chilled and cut into 9 pieces (1 Stick Plus 1 Tablespoon Or 125 Grams)|
|White chocolate||2 Ounce (55 Grams, Good Quality)|
|Pure vanilla extract||1⁄2 Teaspoon|
|Heavy cream||240 Milliliter, chilled (1 Cup)|
|Blueberries||22 1⁄2 Ounce (2 1/2 Pint Or 640 Gram)|
Process the flour, almonds, butter, and sugar with the metal blade of a food processor until the mixture just begins to hold together, about 40 seconds.
Press into six 4-inch [10cm] round tart pans with removable fluted rims and chill for 20 minutes.
Preheat the oven to 375°F [190°C.].
Line the shells with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven until the edges are pale golden, about 25 minutes, then remove the foil and bake until the bottoms are pale golden, about 5 minutes more.
Cool on a rack.
Melt the white chocolate in the top of a double boiler set over hot water, stirring constantly.
Remove from the heat and stir in the vanilla and 1/2 cup cream with a wire whisk.
Add the remaining 1/2 cup cream and beat with the whisk attachment or an electric mixer until soft peaks form.
Spread in the shells, mounding around the edge.
Top with the blueberries.