Blueberry and Cream Tarts Recipe


Difficulty LevelMediumHealth IndexAverage
Main IngredientInterest Group


 All-purpose flour5 Ounce (1 Cup Or 140 Grams)
 Sliced almonds3 Ounce (1 Cup Or 85 Gram)
 Unsalted butter4 1⁄2 Ounce, chilled and cut into 9 pieces (1 Stick Plus 1 Tablespoon Or 125 Grams)
 Sugar3 Tablespoon
 White chocolate2 Ounce (55 Grams, Good Quality)
 Pure vanilla extract1⁄2 Teaspoon
 Heavy cream240 Milliliter, chilled (1 Cup)
 Blueberries22 1⁄2 Ounce (2 1/2 Pint Or 640 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 3579 Calories from Fat 2235

% Daily Value*

Total Fat 256 g393.1%

Saturated Fat 135.3 g676.4%

Trans Fat 0 g

Cholesterol 610 mg

Sodium 170.1 mg7.1%

Total Carbohydrates 300 g99.9%

Dietary Fiber 29.5 g118%

Sugars 141.5 g

Protein 48 g95%

Vitamin A 144% Vitamin C 107.8%

Calcium 60.8% Iron 64.6%

*Based on a 2000 Calorie diet


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.