Blueberry tarts

Copy Icon
Twitter Icon
Blueberry tarts

Description

Keep ready-made pastry in the freezer for casual entertaining ideas, like these blueberry tarts.

Cooking Time

Preparation Time :2 Min

Cook Time : 20 Min

Total Time : 22 Min

Ingredients

Serves :
  • 3 sheets frozen shortcrust pastry, thawed


  • 300g fresh or frozen blueberries


  • 1/2 cup (110g) caster sugar


  • 1 vanilla bean, split, seeds scraped


  • 1 teaspoon arrowroot


  • 1/2 cup (140g) thick Greek-style yoghurt


  • 1 tablespoon honey


  • 1/4 cup (60ml) thickened cream, lightly whipped

Directions

  • Preheat the oven to 180°C. Grease six 10cm loose-bottomed tart pans.
  • Cut out 6 rounds from pastry and use to line pans. Chill for 15 minutes.
  • Prick pastry with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove weights and paper and bake for a further 3-4 minutes until pastry is golden and crisp. Cool completely.
  • Meanwhile, place berries, sugar, vanilla pod and seeds in a saucepan with 1/4 cup (60ml) water over medium heat, stirring to dissolve sugar. Cook for 2-3 minutes until berries start to break down. Mix arrowroot with 1-2 tablespoons water until smooth, then add to berries, stirring for 1-2 minutes until slightly thickened. Set aside to cool.
  • Fold yoghurt and honey through cream, then divide among tart cases. Top with berry coulis and serve.