adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry and sour cream tartlets
Blueberry and sour cream tartlets
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Create a delicious picnic spread for the perfect day outdoors.
Ingredients:
  • 300g (2 cups) plain flour
  • 75g (1/3 cup) caster sugar
  • 150g unsalted butter, chopped
  • 1.20 gm salt
  • 125g (1/2 cup) sour cream
  • 10.00 gm cold water
  • 300g (2 punnets) blueberries
  • Double cream, to serve
Instructions:
  • Start by preheating your oven to 190°C. In a food processor, combine flour, 2 tablespoons of sugar, butter, and salt, processing until the mixture looks like fine breadcrumbs. Add sour cream and water, processing until the dough just comes together. Transfer the dough onto a floured surface and gently shape it into a disc. Wrap the dough in non-stick baking paper and chill in the fridge for 30 minutes to allow it to rest.
  • Roll the dough to a 5mm thickness using a floured rolling pin. Cut out 8 discs using a 10cm-diameter pastry cutter. Line 8 muffin pans (80ml capacity each) with the dough discs and refrigerate for 30 minutes.
  • Line each pastry base with non-stick baking paper and rice for blind baking. Bake for 15 minutes in a preheated oven. Remove paper and rice, then bake for another 15 minutes or until golden. Cool on a wire rack after removing from the oven.
  • In a medium saucepan over medium heat, simmer blueberries and sugar until blueberries are soft and the mixture reaches a syrup consistency. Set aside off the heat for 10 minutes to cool.
  • Divide the mixture among pastry cases and top with cream for serving.

Similar Recipes