Blueberry Tarts

These little tarts are perfect for any dessert table and they're a real treat. Top these tartlets with homemade whipped cream and enjoy this heavenly dessert.

Ingredients

1 (400 g) bag frozen wild blueberries

1/4 cup sugar

Juice from half a medium lemon

1/2 cup unsalted butter -soft

1/2 cup sugar

1 large egg -room temperature

1 tsp vanilla

1 3/4 cups flour

1 tsp baking powder

1/2 cup 35% whipping cream

2 tbsp icing sugar

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Bakers tip

Depending on the situation, I'll make the blueberry filling the day before I'm serving the tarts. I truly believe in preparing certain things ahead of time to make my life a little easier.

Cook the filling as per directions and cool completely. Place the filling in a container and store in the fridge. When you're ready to make the tart shells, puree the blueberry filling.

Directions

- Put the blueberries, sugar, and lemon juice in a small pot and heat on medium till bubbling.

- Mix often and reduce the heat to a soft boil.

- When the blueberries begin to soften, mash with a fork.

- Continue to cook and often mash the blueberries until the mixture thickens.

- Remove from heat.

- Purée when cooled.

- Lightly butter and flour a tin muffin pan.

- Cream the butter using an electric mixer on medium speed.

- Add in the sugar and cream together on medium speed.

- Add in the egg and the vanilla. Mix on low speed.

- Put the flour and baking powder into a sifter and gradually sift and cut the dry ingredients into the wet ingredients.

- Knead the dough to incorporate the ingredients. Don’t overwork the dough.

- Pre-heat the oven to 325 degrees F.

- Lightly flour a hard surface and place the dough on top. Flatten the dough a bit and dust with flour.

- Using a rolling pin, roll the dough until it’s roughly 1/8 inch thick.

- As you roll the dough, lightly flour and flip the dough once.

- Using a round cookie cutter that will fit the opening of your muffin pan, cut out the dough.

- Place the dough rounds in the muffin pan and carefully fit them in.

- Pour the mixture into each tart shell using a large spoon. Leave some space at the top of each shell.

- Bake for 16-18 minutes.

- Remove the tarts from the oven and let them cool in the muffin pan.

- Using a sharp knife, carefully pop out each tart.

- Mix together the whipping cream and icing sugar using an electric mixer. Start on low speed and work your way up to high speed until soft peaks form.

- Pipe the whipped cream on top of each tart before serving.