Blueberry and Cream Tarts Recipe
Ingredients
| 1 cup all-purpose flour [5 ounces, 140 g] | ||
| 1 cup sliced almonds [3 ounces, 85 g] | ||
| 1 stick plus 1 tablespoon unsalted butter [4 1/2 ounces, 125 g], chilled and cut into 9 pieces | ||
| Sugar | 3 Tablespoon | |
| 2 ounces good-quality white chocolate [55 g] | ||
| Pure vanilla extract | 1/2 Teaspoon | |
| 1 cup heavy cream [240 ml], chilled | ||
| 2 1/2 pints blueberries [22 1/2 ounces, 640 g] | ||
Directions
Process the flour, almonds, butter, and sugar with the metal blade of a food processor until the mixture just begins to hold together, about 40 seconds.
Press into six 4-inch [10cm] round tart pans with removable fluted rims and chill for 20 minutes.
Preheat the oven to 375°F [190°C.].
Line the shells with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven until the edges are pale golden, about 25 minutes, then remove the foil and bake until the bottoms are pale golden, about 5 minutes more.
Cool on a rack.
Melt the white chocolate in the top of a double boiler set over hot water, stirring constantly.
Remove from the heat and stir in the vanilla and 1/2 cup cream with a wire whisk.
Add the remaining 1/2 cup cream and beat with the whisk attachment or an electric mixer until soft peaks form.
Spread in the shells, mounding around the edge.
Top with the blueberries.
Press into six 4-inch [10cm] round tart pans with removable fluted rims and chill for 20 minutes.
Preheat the oven to 375°F [190°C.].
Line the shells with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven until the edges are pale golden, about 25 minutes, then remove the foil and bake until the bottoms are pale golden, about 5 minutes more.
Cool on a rack.
Melt the white chocolate in the top of a double boiler set over hot water, stirring constantly.
Remove from the heat and stir in the vanilla and 1/2 cup cream with a wire whisk.
Add the remaining 1/2 cup cream and beat with the whisk attachment or an electric mixer until soft peaks form.
Spread in the shells, mounding around the edge.
Top with the blueberries.
Chef
