blueberry tartelettes (in a hurry)

sometimes when you have guests over for dinner (especially after a work day) it’s much more important to spend time with them than you make a big impression with time-consuming, complex food. those simple blueberry tartelettes with vanilla cream are quickly whipped up (it’s a bit of a cheat’s version, using packaged pastry, but who cares when all you want to do is nibble at something sweet while listening intently to your friend’s stories and sharing a laugh?).
blueberry tartelettes with vanilla cream
adapted from donna hay

ingredients:
1 package of shortpastry, rolled out
250 ml of cream, whipped
500 g of blueberries, cleaned
1 vanilla bean, beans extracted
3 tbsp. sugar
dusting of confectioner’s sugar
mint leaves for decorating
directions:
preheat the oven to 220 degrees. in mini tart pans, place the shortpastry. cut off the excess dough and fold in on the corner. place some blind baking pearls on each tart crust (this prevents the pastry from rising). bake for about 6 to 8 minutes or until crust is golden. remove from the oven and leave to cool. in the meantime whip the cream and pimp it with vanilla and a bit of sugar. ladle the whipped vanilla cream onto the tart crusts. arrange the blueberries on top. dust with a bit of confectioner’s sugar. decorate with a mint leave. serve, chat, share and laugh.
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