Mini Blueberry Tarts

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Mini Blueberry Tarts

Mini Blueberry Tarts
COOK TIME
25 Min

Mini tarts are in hot demand! Our yummy Mini Blueberry Tarts are made by filling mini puff pastry cups with a sweet custard thats topped with field fresh blueberries, for a dessert treat everyone will love.

What You'll Need

  • 2 frozen puff pastry sheets, thawed
  • 1 cup fresh Chilean blueberries
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 orange, zest finely grated and juice strained
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 pinch Pinch of salt
  • 1/2 teaspoon vanilla
  • Orange zest in strips
  • 1/2 cup orange marmalade

What to Do

  1. Preheat oven to 400 degree F.
     
  2. Lightly roll out each puff pastry sheet to a 9 x 12-inch rectangle on a floured surface. Cut each sheet into 12 (3 x 3-inch) squares. Spray two mini muffin pans with cooking spray. Place one pastry square into each cup. Prick the bottoms several times with a fork. Bake for 20 minutes or until golden brown and pastry is cooked completely. Remove from pans while warm. Transfer to a cooling rack. Cool before filling.
     
  3. To make orange custard: In a medium, heavy saucepan, combine the milk, sugar, orange zest and juice. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat. In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a metal spoon until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from the heat. Add salt and vanilla. Chill well before using.
     
  4. To assemble; arrange tart shells on a tray, spoon in custard. Top with fresh blueberries. Heat marmalade in a small saucepan. Push marmalade through a strainer into a bowl. Lightly brush blueberries tops with marmalade. Top with orange zest. Serve chilled. Best when served within 12 hours.

Makes 24 mini tarts.

For more Chilean fresh fruit recipes please visit: www.chileanfruitonline.com

 

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