May 25, 2010

Mini Blueberry Tarts

I know blueberries are not in season at the moment, but I was recently given a couple of boxes of them as a gift. Instead of indulging into the tiny balls of sweetness as a snack, I decided to use my newly acquired pastry making skills to create mini blueberry tarts with a delicious crème pâtissière filling, courtesy of the lovely Donna Hay.

*Note: Use 59g eggs at room temperature.

For the sweet shortcrust pastry:
(makes 350g - enough to make approx 24 mini tarts or to line a 26cm pie tin)

- 2 cups plain flour
- 3 tbs caster sugar
- 150g cold butter, chopped
- 2-3 tbs iced water

For the crème pâtissière:
(makes 2⅓ cups)

- 4 egg yolks
- ⅓ cup caster sugar
- ⅓ cup cornflour- 2 cups milk
- 1 tsp vanilla extract

For the garnish:
- 125g fresh blueberries

For the pastry, process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Roll out the pastry on a lightly floured surface or between sheets of non-stick baking paper until 2-3mm thick. Cut out circles to fit into the rounds in a mini muffin pan. Place in the base of the rounds in the pan, line with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.

For the crème pâtissière, whisk together the egg yolks and sugar until thick and pale. Add the cornflour and whisk to combine. Meanwhile, place the milk and vanilla in a saucepan over medium-high heat and bring to the boil. Turn off the heat and slowly pour the hot milk into the egg mixture, whisking continuously.

Pour the mixture back into the saucepan over medium-high heat and simmer rapidly while whisking continuously for 5 minutes or until thick. Cool slightly, then spoon into a piping bag and pipe into the baked tart shells. Top with fresh blueberries before the mixture cools down to ensure it stays on. Serve immediately!

Mini Blueberry Tarts

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