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Blueberry And Cream Tarts

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Ingredient: 
Blueberry
Interest: 
Everyday

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