| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 4 | Average |
Introduction
To share
Blueberry tartlets are a French specialty (Savoie and/or Vosges). They are fresh and digestible tartlets, because there is no cream which weighs down the tartlets. It is also very fruity and greedy. The presence of the Savoie cake provides an additional texture to this dessert and helps to prevent the pie shell from disgorging.
The extra thing:
- Sprinkle with icing sugar before serving.
- Replace the shortcrust pastry with sweet pastry, and the sponge cake with sponge cake.
- To have clean tart edges, grate with a microplane.
Ingredients
| 100g Savoy cake | |
| 200 g frozen blueberries | |
| 10 g sugar | |
| 100 g blueberries fresh | |
| 50g white chocolate | |
| 200g shortcrust pastry |
Instructions
|
1
|
Place frozen blueberries and sugar in a saucepan over medium heat and cook for 5 minutes.
Preheat the oven to 190°C. |
|
2
|
Line the shortcrust pastry into molds or tart rings.
Prick the dough with a fork. Bake for 15 minutes. Allow the tart shells to cool. |
|
3
|
Melt the white chocolate in a bowl with 1 tablespoon of water for 1 minute until creamy.
Lightly spread the pie shells with melted white chocolate using a pastry brush. |
|
4
|
Crumble the sponge cake evenly over the pie shells, covering the base, the crumbs should stick to the dough.
Press down gently with your fingers. |
|
5
|
When the blueberries are cooked, pass them through a sieve to drain them.
Arrange the cooked blueberries on the tart shells and cover with fresh blueberries. Reserve in the refrigerator. To serve. |
