Small blueberry tartlets - Små blåbärstarteletter

SMALL BLUEBERRY TARTLETS
Små blåbärstarteletter

Tartlets is a good alternative for cake – a sweet little something for each  and every one.

4 servings

Shortcrust dough:

¾ cup flour
2 tablespoons sugar
2½ oz cold butter or margarine
1 egg yolk
½ to 1 tablespoon cold water

Filling:

1 cup “vanilla whip” – vanilla sauce that
you pour out of a tetra pak and when you
beat it, it can triple its volume
2 cups fresh blueberries
maybe some powdered sugar to dust with

Quickly work the shortcrust dough together – finely divide the fat and sugar in the flour mixture and work in water and egg yolk. Store cold for 30 minutes. Heat the oven to 390F.

Roll out the shortcrust dough to a thick roll and cut in approx 14 pieces. Press them out in small baking tins, pleated or not, with a floured thumb (or whichever method you prefer). The tins don’t need greasing. Prick the dough with a fork.

Put the tins on a baking plate and bake for 10 to 15 minutes on the middle shelf until light brown. Allow to cool slightly, then knock the dough out of the tins and allow to cool on a rack.

Beat the vanilla whip until light and fluffy. Fill the pie shells with the crème and top with rinsed, drained blueberries. Dust with some powdered sugar shortly before serving.

Enjoy!

Bella