These mini blueberry tarts are made with a homemade crust, filled with a creamy, vanilla custard and are bursting with fresh blueberry flavor!
Makes: 8 servings
Pastry:
– 2 cups all-purpose flour
– 8 oz cold unsalted butter, chopped
– ¾ cup icing sugar
– 1 egg yolk, beaten lightly
– 1 teaspoon vanilla extract
Vanilla Custard:
– 2
– 1 vanilla bean
– 3 eggs
– ½ cup caster sugar
– ¼
– 1 teaspoon butter
Additional ingredients:
3 cups fresh ripe blueberries, washed and dried
Icing sugar, for dusting
Making the pastry:
- Preheat the oven to 360°F.
- Sift flour into a large bowl and gently mix in the butter with your fingers until the mixture is crumbly. Stir in the sugar and the egg yolk with the vanilla extract until the ingredients come together.
- Knead the dough lightly, wrap in plastic and refrigerate for fifteen minutes.
- Grease 8 individual 3-inch diameter tartlet tins.
- Roll pastry on a lightly flowered surface, or between sheets of baking paper, until the pastry is around 3mm (about 1/8th inch) in thickness and use to line the 8 tartlet tins. Prick the bottom of the pastry in each tin with a fork so that the crust won’t rise. Refrigerate for 30 minutes.
- Bake for approx. 20 minutes or until golden brown.
Making the vanilla custard:
- Add the milk to a medium saucepan. Split the vanilla bean in half lengthways and scrape the seeds into the pan. Gently heat.
- In a bowl, whisk the eggs, sugar, and corn starch until combined.
- Add the egg mixture to the milk. Stir it over low heat until the mixture boils and thickens. Add the butter.
- Transfer the custard to a medium bowl and cover the surface with a plastic wrap to avoid forming a thick layer on top.
- Refrigerate for at least one hour.
To assemble and serve:
When the mixture has cooled, spoon a level amount of the custard into each cooked pastry tart.
Tightly pack blueberries on top of the custard on each tart, dust with icing sugar and serve.
