Blueberry Tartlettes


Back on the campaign trail, I made these as an ode to my democratic roots and as a "thank you" to my amazing volunteers.

Mini Blueberry Tarts or "Blueberry Tartlettes"

Ingredients for the dough
1 egg yolk
2 tablespoons cold water
1 teaspoon vanilla
1 1/4 cup flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cut into cubes

Ingredients for the filling
2 cups blueberries
1 1/2 cups milk
4 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla

Directions for the dough
Mix all the ingredients together and turn into a ball. Put in fridge for at least 30 minutes. Remove from fridge and roll out, using it to fill mini tart pans. Cover with Saran Wrap. Put back in fridge for another 30 minutes. Preheat oven to 375 degrees F. Line the inside of the tartlette pans with foil and cover the bottom of the foil with pie weights - I use dry beans, they work great. Bake about 25 minutes. Then remove beans and bake again for about 12 minutes.

Directions for the filling
Heat the milk for about 8 minutes. Whisk the egg yolks and sugar and add the rest of the ingredients. Cook over medium heat for another 8 minutes. Do not let it boil. Scrape into bowl and cover with Saran Wrap. Put in fridge for 2-3 hours. Remove from fridge, fill tart shells and top with blueberries! Enjoy!

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