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Blueberry tarts
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Always have frozen pastry on hand for simple yet elegant blueberry tarts.
Ingredients:
  • 3 sheets frozen shortcrust pastry, thawed
  • 300g fresh blueberries or frozen blueberries
  • 110g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2.50 gm arrowroot
  • 140g yoghurt
  • 28.60 gm honey
  • 60ml thickened cream
Instructions:
  • Preheat the oven to a toasty 180°C while you prepare six 10cm loose-bottomed tart pans by giving them a light coating of grease.
  • Cut the pastry into 6 rounds and use them to line the pans. Place in the refrigerator to chill for 15 minutes.
  • Poke pastry all over with a fork, then cover with parchment paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove weights and paper and bake for an additional 3-4 minutes until pastry is golden and crispy. Allow to cool completely.
  • In a saucepan over medium heat, combine berries, sugar, vanilla pod, and seeds with 1/4 cup (60ml) water. Stir until sugar dissolves and cook for 2-3 minutes until berries begin to break down. Mix arrowroot with 1-2 tablespoons of water until smooth and add to the berries. Stir for 1-2 minutes until slightly thickened. Let it cool before using.
  • Gently mix yogurt and honey into whipped cream, then spoon into tart cases. Drizzle with berry coulis before serving.

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