These exquisite Blueberry Tartelettes combine the crispness of homemade shortcrust pastry with the lush sweetness of blueberry compote and the light, creamy texture of diplomat cream. Perfect for special events or as a luxurious treat, these tartlets are as visually appealing as they are delicious.
Why You’ll Love This Recipe: Each component of these tartlets—the buttery pastry, the vibrant blueberry compote, and the smooth diplomat cream—works harmoniously to create a dessert that’s both flavorful and satisfying. They are ideal for impressing guests or indulging in a decadent personal treat.
Perfect Occasion: These tartlets are perfect for high tea, brunch, or as an elegant dessert at dinner parties. They’re also great for celebrations like birthdays, anniversaries, or any festive occasion where you want to offer something special and delightful.
Ingredients:
For the Shortcrust Pastry:
- 150g flour
- 75g cold butter, cut into pieces
- 50g powdered sugar
- 1 egg yolk
- Pinch of salt
- 1-2 tbsp cold water
For the Blueberry Compote:
- 150g blueberries
- 50g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water
For the Diplomat Cream:
- 250 ml milk
- 2 egg yolks
- 50g sugar
- 20g cornstarch
- 1 tsp vanilla extract
- 20g butter
- 100 ml whipped cream
Instructions:
- Prepare the Shortcrust Pastry:
- In a bowl, sift together flour, powdered sugar, and salt. Add cold butter and rub into the flour mixture until it resembles fine breadcrumbs.
- Mix in the egg yolk and enough cold water to form a dough. Knead briefly, wrap in plastic, and chill for 30 minutes.
- Roll out the dough to about 3 mm thickness. Cut into circles larger than your tartlet molds. Press the dough into molds and trim the edges. Blind bake with parchment and baking beans at 180°C (356°F) for 10 minutes, remove the beans and bake for another 7–10 minutes until golden. Let cool.
- Make the Blueberry Compote:
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to soften.
- Stir in the cornstarch mixture and continue to cook for 1–2 minutes until the compote thickens. Remove from heat and let cool.
- Prepare the Diplomat Cream:
- In a saucepan, heat the milk and vanilla extract to just below boiling.
- In a bowl, whisk together egg yolks, sugar, and cornstarch. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat, stir in butter, and let the mixture cool completely.
- Once cooled, gently fold in the whipped cream until smooth.
- Assemble the Tartelettes:
- Spoon the blueberry compote into the cooled pastry shells.
- Top with diplomat cream, smoothing the surface with a spatula.
- Decorate with fresh blueberries and a light dusting of powdered sugar.
- Chilling and Serving:
- Chill the assembled tartlets in the refrigerator for 1–2 hours to set.
- Serve chilled for a refreshing and sophisticated dessert.
Enjoy your homemade Blueberry Tartelettes, a dessert that’s sure to charm and delight your guests with its delightful combination of textures and flavors. Whether for a special occasion or a sweet end to a meal, these tartlets offer a perfect bite of elegance and indulgence.
