Little blueberry cream tarts
Little blueberry cream tarts takes about 45 minutes from beginning to end. This gluten free recipe serves 20. One serving contains 158 calories, 2g of protein, and 13g of fat. Head to the store and pick up butter, g punnets blueberry, blanched hazelnut, and a few other things to make it today. Users who liked this recipe also liked Blueberry & Cream Tarts, Blueberry Lemon Cream Tarts, and Blueberry Cream Cheese Tarts.
Instructions
Preheat the oven to fan 160C/ conventional 180C/gas
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.
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 its 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.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "