Mini Blueberry Tarts

Mini Blueberry Tarts


Yields1 Serving

This mini blueberry tarts recipe is a fancier alternative to a classic blueberry pie.

These mini tarts start with a sweet pie crust, followed by an almond cream filling, and topped with a fresh blueberry compote and chantilly cream. I’ve used a St Honore piping nozzle to create this fancy design on top, but you can decorate them in whichever style you wish!

These blueberry tartlets would make the perfect individual dessert for a dinner party, as it can all be made ahead of time and assembled just before serving.

Check out the video and step-by-step instructions for this individual blueberry tart recipe.

Looking for more pastry recipes? Try my Caramelised Brown Sugar Tart and my individual Hazelnut Praline Tartlets.

 


 


 

Ingredients


For the Pastry
 100 g Unsalted Butter, Cold
 75 g Icing Sugar / Powdered Sugar
 65 g Ground Almonds
 210 g Plain Flour / All Purpose Flour
 35 g Whole Egg
 Zest ½ Lemon
For the Almond Cream
 60 g Soft Unsalted Butter
 60 g Icing Sugar / Powdered Sugar
 Zest ½ Lemon
 1 Large Egg
 60 g Ground Almonds
 10 g Plain Flour / All Purpose Flour
 Fresh Blueberries
For the Blueberry Compote
 250 g Blueberries
 2 tbsp Water
 1 tsp Sugar
 2 tsp Cornflour
 Zest ½ Lemon
For the Vanilla Chantilly Cream
 500 g Double Cream / Heavy Cream
 3g Gelatin Powder + 18g Water
 100 g Melted White Chocolate
 ½ Fresh Vanilla Pod
Shop the equipment

Method


Vanilla Chantilly Cream
1

Add the gelatin and cold water into a small saucepan and allow it to bloom for 5 minutes

2

Add the white chocolate to a bowl and melt it over a pan of gently simmering water. Set it to one side.

3

Next, add the cream and vanilla to a medium saucepan, and bring to a gentle simmer.

4

Once hot, turn off the heat, scoop in the bloomed gelatin. Stir the gelatin in until it has completely dissolved.

5

Slowly pour the hot cream over the melted chocolate in three parts, stirring in small circles in the centre of the bow to create an emulsion.

6

Once you have added all the cream, ensure it is fully combined with the melted chocolate, cover the surface with cling film, and then refrigerate for a minimum of 6 hours or ideally overnight.

Pastry
7

Cut the cold butter into cubes and add this into a stand mixer. Add in the dry ingredients, making sure to sift the flour and icing sugar to prevent any lumps. Mix on a low speed until the butter has broken down into smaller pieces.

8

Pour in the egg and continue to mix until it pulls together into a dough.

9

Split the dough into 4 pieces. Working quickly, place a ball of dough onto a lightly floured surface and roll it out into a rough circle. Note - if the dough seems like it is becoming too warm, wrap it up and pop it in the fridge for 10 minutes then start rolling again.

10

Lift the circle of dough into your tart tin and use your fingers to press it into the corners. Trim off any excess dough. Lift the dough into the fridge and repeat with the remaining 3 tarts. Preheat the oven to 175C Non-Fan Assisted.

Almond Cream
11

Into a large bowl, add the soft butter, icing sugar and lemon zest. Beat the mixture with an electric whisk or a stand mixer until it is smooth.

12

Next pour in the egg and beat again to combine. It may initially look slightly curdled, no need to panic. Scrape down the sides to ensure it is all fully incorporated.

13

Finally, add in the dry ingredients and mix on low speed until they have mixed in completely.

14

Add the mixture into a piping bag fitted with a round tip nozzle. Remove the chilled tarts from the fridge and place them on a baking tray. Pipe a thin layer of almond cream into the base of each tart.

15

Press some fresh blueberries into the almond cream.

16

Place the tarts in the oven and bake for around 15-20 minutes or until lightly golden brown on top. Remove from the oven and allow to cool.

Blueberry Compote
17

Take ⅔ of the blueberries and place them into a bowl. Add the cornflour and toss the blueberries around to ensure they are completely coated.

18

Add the blueberries to a small saucepan, along with the water, sugar & lemon. Place the pan on a low heat and stir until the blueberries have broken down, about 2-3 minutes. You may need to add more water as you are cooking it, if you find it is getting too thick so just keep a little pot nearby and keep adding extra water as needed.

19

Remove the blueberries from the heat and pour them into a bowl. Take the remaining blueberries and stir them through the mixture.

20

Let the mixture cool in the fridge for 1 hour.

Assembly
21

Once the blueberry compote has cooled and thickened slightly, take a few tbsp and scoop this onto the top of the cooled tarts.

22

Use an offset spatula to spread the mixture out so you have a smooth even surface on the top of your tart.

23

Remove the vanilla cream from the fridge, and add it into a stand mixer fitted with a whisk attachment. Whisk on a medium speed for 1-2 minutes until the mixture reaches a medium peak.

24

Add the cream into a piping bag fitted with a St honore piping nozzle.

25

In a zigzag motion, pipe the cream all over the top of the tart. Repeat this with the remaining tarts.

26

Allow to come to room temperature for 30 minutes before serving.

Ingredients

For the Pastry
 100 g Unsalted Butter, Cold
 75 g Icing Sugar / Powdered Sugar
 65 g Ground Almonds
 210 g Plain Flour / All Purpose Flour
 35 g Whole Egg
 Zest ½ Lemon
For the Almond Cream
 60 g Soft Unsalted Butter
 60 g Icing Sugar / Powdered Sugar
 Zest ½ Lemon
 1 Large Egg
 60 g Ground Almonds
 10 g Plain Flour / All Purpose Flour
 Fresh Blueberries
For the Blueberry Compote
 250 g Blueberries
 2 tbsp Water
 1 tsp Sugar
 2 tsp Cornflour
 Zest ½ Lemon
For the Vanilla Chantilly Cream
 500 g Double Cream / Heavy Cream
 3g Gelatin Powder + 18g Water
 100 g Melted White Chocolate
 ½ Fresh Vanilla Pod
Shop the equipment

Directions

Vanilla Chantilly Cream
1

Add the gelatin and cold water into a small saucepan and allow it to bloom for 5 minutes

2

Add the white chocolate to a bowl and melt it over a pan of gently simmering water. Set it to one side.

3

Next, add the cream and vanilla to a medium saucepan, and bring to a gentle simmer.

4

Once hot, turn off the heat, scoop in the bloomed gelatin. Stir the gelatin in until it has completely dissolved.

5

Slowly pour the hot cream over the melted chocolate in three parts, stirring in small circles in the centre of the bow to create an emulsion.

6

Once you have added all the cream, ensure it is fully combined with the melted chocolate, cover the surface with cling film, and then refrigerate for a minimum of 6 hours or ideally overnight.

Pastry
7

Cut the cold butter into cubes and add this into a stand mixer. Add in the dry ingredients, making sure to sift the flour and icing sugar to prevent any lumps. Mix on a low speed until the butter has broken down into smaller pieces.

8

Pour in the egg and continue to mix until it pulls together into a dough.

9

Split the dough into 4 pieces. Working quickly, place a ball of dough onto a lightly floured surface and roll it out into a rough circle. Note - if the dough seems like it is becoming too warm, wrap it up and pop it in the fridge for 10 minutes then start rolling again.

10

Lift the circle of dough into your tart tin and use your fingers to press it into the corners. Trim off any excess dough. Lift the dough into the fridge and repeat with the remaining 3 tarts. Preheat the oven to 175C Non-Fan Assisted.

Almond Cream
11

Into a large bowl, add the soft butter, icing sugar and lemon zest. Beat the mixture with an electric whisk or a stand mixer until it is smooth.

12

Next pour in the egg and beat again to combine. It may initially look slightly curdled, no need to panic. Scrape down the sides to ensure it is all fully incorporated.

13

Finally, add in the dry ingredients and mix on low speed until they have mixed in completely.

14

Add the mixture into a piping bag fitted with a round tip nozzle. Remove the chilled tarts from the fridge and place them on a baking tray. Pipe a thin layer of almond cream into the base of each tart.

15

Press some fresh blueberries into the almond cream.

16

Place the tarts in the oven and bake for around 15-20 minutes or until lightly golden brown on top. Remove from the oven and allow to cool.

Blueberry Compote
17

Take ⅔ of the blueberries and place them into a bowl. Add the cornflour and toss the blueberries around to ensure they are completely coated.

18

Add the blueberries to a small saucepan, along with the water, sugar & lemon. Place the pan on a low heat and stir until the blueberries have broken down, about 2-3 minutes. You may need to add more water as you are cooking it, if you find it is getting too thick so just keep a little pot nearby and keep adding extra water as needed.

19

Remove the blueberries from the heat and pour them into a bowl. Take the remaining blueberries and stir them through the mixture.

20

Let the mixture cool in the fridge for 1 hour.

Assembly
21

Once the blueberry compote has cooled and thickened slightly, take a few tbsp and scoop this onto the top of the cooled tarts.

22

Use an offset spatula to spread the mixture out so you have a smooth even surface on the top of your tart.

23

Remove the vanilla cream from the fridge, and add it into a stand mixer fitted with a whisk attachment. Whisk on a medium speed for 1-2 minutes until the mixture reaches a medium peak.

24

Add the cream into a piping bag fitted with a St honore piping nozzle.

25

In a zigzag motion, pipe the cream all over the top of the tart. Repeat this with the remaining tarts.

26

Allow to come to room temperature for 30 minutes before serving.

Mini Blueberry Tarts