Good evening Bakers!
I hope you are having a great weekend. As for me, I am having a great weekend spending the time at my granny’s house. Another reason for a happy weekend is this little baked dish that I was planning to make since really long. I’ve been doing savory versions of this dish for a long time now and I wanted to do a sweet one big time. So today, on the menu is Blueberry Cream Tarts with White chocolate.
Blueberries are actually one hell of a fruit, with so many variations to experiment on. And if the season provides you with some fresh blueberries, who wouldn’t want to try them right? Remember the phrase, ‘When life gives you lemons…’. Similar enough right ?;)
So without much of wait, here is the recipe:
For Tart Shells-
Flour- 1 and a quarter cup
Caster sugar- 4 tbsp/half a cup
Softened Butter- 1/2 cup
For the topping:
Heavy Whipping cream- 1 cup
Blueberries (Fresh/concentrate/jam)- 1/2 a cup
Confectioners sugar- 1/3 cup
White chocolate- 100 gms
Vanilla extract- 1 tsp
- So lets prepare the tart shell first. Beat the butter and sugar well. Once beaten, slowly add the flour to his mixture until it begins to form into a dough. Knead the dough well with your hand and you will see that the dough starts to get together and is super moist.
- Wrap this dough into a cling film and refrigerate for about an hour.
- After the dough has chilled enough to hold together, take it out. Spread a generous amount of dry flour on the surface before you place the dough on it. Roll out the dough using a rolling pin and keep it about a quarter inch thick.
- Now comes the shaping part. Using your tart mould, press it on the dough and cut out the dough. Be careful at this step in order to get the desired shape. Leave an inch gap minimum before two cuts.
- Once you have cut the dough with the tart mould, pick up the cutout and evenly line the dough on the tart tins. Do not stretch the dough on the tin, or it might shrink. If you are falling short of the dough or you feel the cutout isn’t fitting well, roll out the dough again.
- Refrigerate them again for about 30 minutes.
- Once done, prick the tarts using a fork. Bake them in a preheated oven for about 10-12 minutes until evenly brown.
- Your tart shells will come out brown and have a biscuity crunch to them. Let them cool down for about 30-40 minutes, until you add the filling to it.
- Now lets do the filling. Its the most easiest part of this recipe. Take a bowl, add the heavy whipping cream, add in the confectioners sugar and blend using a mixer at high speed until they form soft peaks.
- Once the cream starts to get together, add the vanilla extract and whip again. Pipe this frosting into a piping bag and add your favorite tip to the piping bag.
- As for the white chocolate is concerned, melt the white chocolate using a double boiler/Bain Marie method. In case you don’t know what that it, read it here.
- Once it has melted, spread it across onto a half sheet pan. Pop some food coloring (blue in my case), and use a toothpick to spread the color on the white chocolate as a texture. Let it dry or about 20-25 minutes, and then you can tap down the sheet to break the white chocolate into randomly shaped pieces or cut down the same using a knife.
- The final step is the assembling part: Pick up a tart shell, pipe out the whipped cream onto it with your favorite swirl tip, top one side of the tart with blueberry concentrate or fresh blueberry or blueberry jam and top the other side with the white chocolate pieces.
- And done, serve and relish!
- Make sure your dough has been knead well. If it seems to stick together or seems hard, using some cold water to get it at its desired best.
- Use good quality white chocolate for this recipe. I have used Vanleer which works really well for all my bakes.
- Also, use a vanilla extract and not an essence for this recipe.
I hope you have fun making this recipe and trust me, its a real winner for all your dessert cravings as well as works best for your evening dinners and get-togethers. If you happen to use any of our picture, don’t forget to tag us @thegirlwhobakesofficial.
Until next time, Happy reading and Happy baking guys!