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White chocolate & blueberry tarts
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Blueberry-filled shortcrust pastries, as delicious as they are beautiful.
Ingredients:
  • 1 1/2 sheets frozen shortcrust pastry, thawed
  • 150g white chocolate, chopped
  • 83.33 gm cream
  • 250g fresh blueberries
  • Pure icing sugar, for dusting
Instructions:
  • Preheat the oven to 180C (160C fan). Grease a 12-hole patty pan tray with oil spray.
  • Cut out twelve 7cm rounds of pastry using a biscuit cutter. Gently place them into the prepared pan and refrigerate for 30 minutes.
  • Cut out twelve 8cm circles from non-stick baking paper. Use them to line the pastry cases for blind baking, filling each with dried beans or rice. Bake for 10 minutes, then remove the paper and beans. Bake the cases for an additional 5 minutes until they turn golden brown. Let them cool before enjoying.
  • First, gently combine the chocolate and cream in a medium heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir continuously for 3-4 minutes until the chocolate is fully melted and the mixture is smooth. Then, pour the mixture into a heatproof jug and fill the tart cases. Chill in the refrigerator for 1 hour until it sets.
  • Sprinkle blueberries on top and dust with icing sugar.

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