I personally love blueberries regardless if they are fresh or frozen. I use them with my waffles, pancakes, oatmeal, yogurt, cookies, and cheesecake. And you know what else? Tarts!
Have you had mini blueberry tarts before? If not, you better try them right now. They will be your next favorite, I swear! You would want them for dessert all the time. That’s for sure!
What’s So Good About Blueberries?
Blueberries are versatile. They can be eaten on their own and can also be an ingredient to so many recipes, be it a dish or a drink. Whatever you do with them, they will surely give a refreshing bite. Plus, of course, you will get to enjoy the health benefits that come with them.
Firstly, blueberries are known to be one of the most excellent sources of antioxidants. The anthocyanin that they contain, which is also responsible for these little fruits’ deep blue color, help in removing free radicals in the blood. Hence, you will be able to avoid the development of various diseases.
Secondly, this type of berry does wonders when it comes to boosting your immunity. Incorporating them into your drinks as well as meals will then keep your body strong enough in fighting infections.
According to studies, blueberries can help in reducing the risk of heart diseases, too, while regulating your blood sugar. They promote brain health and weight loss also. With that said, you can never go wrong adding blueberries to your breakfast, lunch, or dinner meal. They are incredible!
And now for dessert, let’s see how mini blueberry tarts are made…Print
With blueberry tarts, you can have a healthy and flavorful dessert that will satisfy your sweet tooth. No need to use a fork either since they are pressed into muffin tins, making them kid-friendly!
2 c. blueberries
1 tsp. freshly grated lemon zest
1 tbsp. each cornstarch and fresh lemon juice
1/4 c. sugar (granulated)
1 c. and 2 tbsp. all-purpose flour (add some more for dusting)
4 tbsp. confectioners’ sugar
6 tbsp. cold unsalted butter (cut into pieces)
3 tbsp. cold water
- Combine flour, confectioners’ sugar, and a little bit of salt in a food processor to begin making the dough. Add butter and process for about 10 seconds.
- While the processor is running, add one tablespoon of cold water at a time until you see that the dough forms.
- Cut dough, shaping each half into a disk. Wrap in plastic and put in the refrigerator for at least half an hour.
- On a lightly floured work surface, cut each disk into 12 pieces. Flatten each small piece into a two-inch round. Press it into a muffin tin and make sure that it fits the bottom as well as the up-sides. Once all done, refrigerate for another 30 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, combine cornstarch, granulated sugar, lemon juice, and zest. Add a pinch of salt, too. Add berries and be sure that they get coated.
- Fill shells with the berry mixture.
- Bake for about 25 minutes or until crust is brown and the filling is starting to bubble.
- Let the tarts cool in the tins for a few minutes, and then transfer them to a rack.
- Serve with more fresh blueberries if desired.
When making the though (adding the water), do not process more than 20 seconds.
The dough can be refrigerated for up to 24 hours.
- Method: Baking
See, as easy as that! In under 2 hours, you can have freshly-baked mini blueberry tarts, perfect for dessert. You can also snack on them if you wish to.
When baking them, though, it is important that you watch them closely so they won’t get burnt. Do not wait for the 25-minute mark before checking on them. Aside from topping them with fresh blueberries, you can also sprinkle coarse sugar to make them look more beautiful and appetizing.