I am terribly obsessed with tiny tartlets.
Okay, I know I have way too many tartlet recipes on this blog…but they’re so. freaking. adorable! I made these strawberry tartlets a couple months ago, and now I took the same tart shells, and filled them with a fresh blueberry pie filling.
Crunchy, buttery tart shells full of gooey, fruit filling are something magical. *imagine there is a heart eyes emoji here!*
If you wanted, you could make a big batch of the tart shells, and then make the strawberry tartlets and these blueberry beauties (and/or these babies)! Also, the fully cooked tart shells freeze super well in a sealed plastic baggie.
And yes. That is what I do. I make a huge batch and keep them in the freezer for months to make lots of adorable tartlets. Because honestly? I kind of feel like the tart shells are a pain in the ass to make. The recipe isn’t particularly difficult…in fact, it’s simple. It’s just that I always forget I don’t own loose pie weights. Or apparently dried beans. So, I always end up using rice, and it gets eeeevvvverrywhere.
I’ve mentioned how I’m the messiest person in the universe before, yes? It’s true. Ask anyone who knows me. The harder I try to stay clean, the messier things get. So yes, rice granules end up all over my kitchen. And then I step on them and curse the stupid rice and my lack of pie weights or beans. But still never purchase either. -Sigh-
How are we feeling about that white chocolate drizzle on top? Too messy looking? I decided it’s cool and avant-garde. Plus, it’s delicious. I added the white chocolate because lately I can’t stop eating yogurt covered pretzels and blueberries together. It’s insanely addictive; try it. This is kinda like that?
In any event, it’s effing delicious, and a perfect use for fresh blueberries. If I had lemon sorbet or lemon ice cream, I would totally serve it with these. The tartness would go perfectly!
Yield: 4 tartlets
for the tart shells:
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
for the filling:
- 3 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp cold water
- 2 tbsp butter
- 1 tbsp lemon juice
- small pinch salt
- 1/2 cup white chocolate chips
- 1 tsp neutral oil
for the tart shells:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for about 5 minutes. Add in the egg and vanilla and mix until incorporated. Add in the flour and salt on low speed and mix until just incorporated.
- Scrape the dough out onto a piece of plastic wrap and shape into a disk. Wrap and refrigerate for at least 1 hour or overnight.
- Flour work surface and roll out your dough to 1/4" thick. Press the dough into the bottom and up the sides four 4″ tartlet pans. Place in the freezer for 10-15 minutes, or in the fridge for an hour.
- When ready to bake, preheat the oven to 350°F. Line your crust-filled tart shell(s) with tin foil, and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights from the tarts and bake for about 10 minutes more, or until the tart shells are golden. Let cool on a wire rack before filling.
for the filling:
- In a medium saucepan, heat 1 and 1/2 cups blueberries and the sugar over medium heat.
- In a small bowl, mix together the cornstarch and water, and add into the blueberries and sugar. Increase heat to medium-high and boil for a couple minutes, smashing the blueberries. Stir in the remaining berries, butter, and lemon juice.
- Divide the filling among your prepared tart shells. Allow to cool for a couple hours.
- In a small bowl, combine the white chocolate and oil. Heat in the microwave in 20 second increments, stirring very well after each time, until fully melted. Drizzle over the tartlets! (I used a ziplock baggie fitted with a tiny pastry it, but you can do it more haphazardly, if you desire.)