Little Blueberry Tarts

Makes: 12 – 14 little tarts

Utensils: You will need at least 6 x 8cm fluted tart tins (available from most kitchenware shops)

Tips:

Pop the leftover pastry trim in the oven and bake, to make little biscuits treats. Rather yummy for dipping into leftover pastry cream!

To stop the milk from catching on the bottom of the saucepan when boiling, sprinkle the base with a little of the sugar, then pour milk into pan and bring to boil, don’t stir.

INGREDIENTS

  • 435g Carême Vanilla Bean Sweet Shortcrust Pastry (pink packet), defrosted
  • 300ml milk
  • 1 teaspoon vanilla bean paste
  • 3 egg yolks
  • 60g caster sugar
  • 30g plain flour
  • 30g unsalted butter
  • 1 tablespoon crème fraiche or whipped cream
  • 2 x 200g punnet blueberries (or other seasonal berries such as raspberries)

METHOD

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Step 1 - click here to display

Preheat oven to 180c fan-forced (200c non-fan). Tear off 4 strips of baking paper 12cm wide, cut each strip into 3 equal pieces.

Step 2 - click here to display

Unroll sheet of pastry, using a 9cm pastry cutter cut 12 circles, if you re-roll the trim you will get another 2 to 3 circles.

Tip: Depending on how many tart shells you have you might have to work in two batches, if so place half the pastry circles in the fridge while you make the first batch.

Step 3 - click here to display

Line each tart shell with the pastry, gently push the pastry into each tin, don’t push too hard against the sides, just gently mould to the tin. Place shells on a baking tray, line each one with the squares of baking paper and fill with baking weights or chickpeas (avoid rice).

 

BLUEBERRY TART 1-4

Pop in the oven for 10 minutes then reduce oven temperature to 170c fan-forced (190c non-fan) and continue to bake for a further 5 minutes or until pastry is golden. Remove from oven and lift out weights using the baking paper.

Leave to cool before removing from shell.

BLUEBERRY TART 2-5

Remember to turn oven back to 180C if baking a second batch.

Step 4 - click here to display

PASTRY CREAM

Pastry Cream  – Stove Top Method

To make the pastry cream combine the milk and vanilla bean paste in a small saucepan over medium heat. Bring to the boil, remove from heat.

In a medium bowl whisk together the egg yolks and sugar until pale then whisk in the flour. Gradually whisk the hot milk into the egg mixture until smooth

Once combined pour egg mixture into a ‘clean’ saucepan over medium heat, stirring continuously until the mixture boils and thickens, remove from heat and whisk in the butter, transfer to a shallow bowl and cover the surface with plastic wrap and chill in the refrigerator for at least an hour (the plastic wrap should come into contact with surface of the custard).

 

Pastry Cream – Thermomix Method

Weigh all the ingredients into Thermomix bowl.

Temp: 90c

Time: 7 minutes

Speed: 4

Once cooked blend on speed 9 for 10 seconds. Transfer to a shallow bowl and cover the surface with plastic wrap and chill in the refrigerator for at least an hour (the plastic wrap should come into contact with surface of the custard).

Step 5- click here to display

Mix the crème fraiche (or whipped cream) into pastry cream. Fill each tart case with the pastry cream mixture and top with blueberries, dust with a little icing sugar.

 

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