Blueberry tartlets with Tahiti vanilla cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the butter into pieces. Knead flour, icing sugar, butter and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Sort blueberries. Bring 75 g blueberries, 1 teaspoon sugar and apple juice to the boil and simmer for about 3 minutes. Puree the blueberries and let them cool down

3. 3

   Roll out the dough 2-3 mm thin on a floured work surface. Cut out 4 circles (each approx. 14 cm Ø). Knead the dough again and roll out again and cut out another 2 circles. Grease the tartlet cups (each approx. 12 cm Ø) and line them with the grease. Cut off any protruding edges. Chill the Tartelettes for approx. 30 minutes

4. 4

   Prick the Tartelett bottoms several times with a fork. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Let the tartlets cool down a little, then remove them from the moulds and let them cool down on a cake rack

5. 5

   Cut the vanilla pod lengthwise and scrape out the vanilla pulp with the back of a knife. Add 125 g blueberries to the puree. Whip cream, vanilla pulp and 1-2 teaspoons of sugar until stiff, while letting the cream setting agent trickle in. Pour the cream into a piping bag with a medium perforated spout and squirt in small tuffs onto the tartelettes. Spread blueberries on top and decorate with violet blossoms

6. 6

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
440 kcal

CARBS
43 g

FATS
27 g

PROTEINS
6 g