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Blueberry And Cream Tarts

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  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)
  Sugar 3 Tablespoon
  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.

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