Little blueberry cream tarts
You can either serve these dainty tarts for tea or turn them into a full-blown dessert
2
ratings
Difficulty and servings
Makes about 20
Preparation and cooking times
Takes about 45 minutes
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Lightly butter two 12-hole bun tins (no need if using non-stick). Beat the butter and sugar together with a wooden spoon for a minute or two until soft and creamy. Mix in the hazelnuts.
- Put a heaped teaspoon of the mixture into each tart tin. Bake for about 10 minutes until golden and risen slightly up the sides of each tin. Leave to cool in the tins for about 5 minutes or until the mixture is firm enough to remove, then ease each tart from the tins with a small knife and put on to a sheet of kitchen paper as the bases are quite buttery. (The tart cases can be made up to 1 day ahead to this stage and stored in an airtight tin in a cool place.)
- For the blueberries, put the sugar in a small pan with 1 tbsp water. Put over a low heat until the sugar has dissolved, then turn up the heat a bit and bubble gently until syrupy, about 30 seconds only. Take off the heat and tip in the blueberries. Stir gently just to coat the berries in the syrup - you want to keep them whole - then leave to cool.
-
Beat the mascarpone with
enough milk to make a soft
creamy mixture, a bit like
whipped cream. Lightly stir in
the lemon curd so it ripples - it
looks nice if it's not fully stirred
in. You now have a choice.
For a teatime treat: Spoon a little of the mascarpone mixture into each tart case, then spoon over a few of the syrupy blueberries.
For a pretty dessert: Spoon half of the syrupy blueberries into a bowl and set aside. Cook the ones left in the pan gently for a few minutes just to burst and soften the berries - you will get lots of juices. Using a wooden spoon, press them through a sieve into a bowl to make a sauce. Cool. Ripple a spoonful of the sauce into the mascarpone mixture, then spoon a little into each tart case. Pile the whole syrupy blueberries on top. Do this no more than an hour ahead - less on a warm day, as they soften. For each serving, put 3 of the tarts in the middle of a plate and spoon over a little sauce. Serve the rest of the sauce separately.
Per serving
179 kcalories, protein 1g, carbohydrate 11g, fat 15 g, saturated fat 7g, fibre 1g, sugar 8g, salt 0.15 g
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1226/
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Ingredients
- 100g butter , softened
- 100g golden caster sugar
- 100g blanched hazelnuts , ground finely in a food processor
- 250g tub mascarpone
- 2-3 tbsp milk
- 3 tbsp lemon curd (Duchy Orignals organic traditional is especially good)
FOR THE BLUEBERRIES
- 25g golden caster sugar
- 2 x 125g punnets blueberries
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Difficulty and servings
Makes about 20
Preparation and cooking times
Takes about 45 minutes
Melt in the mouth
Ingredients
- 100g butter , softened
- 100g golden caster sugar
- 100g blanched hazelnuts , ground finely in a food processor
- 250g tub mascarpone
- 2-3 tbsp milk
- 3 tbsp lemon curd (Duchy Orignals organic traditional is especially good)
FOR THE BLUEBERRIES
- 25g golden caster sugar
- 2 x 125g punnets blueberries
Per serving
179 kcalories, protein 1g, carbohydrate 11g, fat 15 g, saturated fat 7g, fibre 1g, sugar 8g, salt 0.15 g
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