Indulge in the refined flavors of these Elegant Blueberry Earl Grey Tarts, where the sweetness of fresh blueberries meets the aromatic charm of Earl Grey tea. Each tart features a buttery, flaky crust filled with a luscious blueberry filling and topped with a delicate Earl Grey whipped cream. Perfect for any special occasion, these tarts are a delightful blend of classic and contemporary flavors, offering a sophisticated twist on a traditional dessert.
Why You'll Love This: You’ll adore these Blueberry Earl Grey Tarts for their exquisite combination of flavors and textures. The tart crust is perfectly crisp and buttery, providing a wonderful contrast to the rich and juicy blueberry filling. The Earl Grey whipped cream adds a subtle, fragrant note that elevates the dessert to a new level of elegance. These tarts are not only delicious but also visually stunning, making them a perfect centerpiece for any dessert table. They are ideal for those who appreciate a touch of sophistication in their sweets.
Perfect Occasion: These tarts are perfect for any occasion where you want to impress your guests with a unique and elegant dessert. They are ideal for afternoon tea parties, bridal showers, birthdays, or any celebration that calls for a refined touch. Their beautiful presentation and delightful flavor also make them a wonderful choice for a sophisticated dessert course at a dinner party. Whether enjoyed with a cup of tea or as a standalone treat, these tarts are sure to be a hit.
Decoration Tips: For an extra touch of elegance, garnish each tart with a few fresh blueberries and a sprinkle of powdered sugar just before serving. You can also add a small edible flower or a thin strip of lemon zest for a pop of color and a touch of sophistication. Serve the tarts on a beautiful platter or individual dessert plates to highlight their charm. If you want to add a festive twist, consider using a decorative piping tip to swirl the Earl Grey whipped cream on top.
Tart Crust:
- 1 1/2 cups (6 3/4 oz) all-purpose flour, sifted
- 1/4 cup (1 oz) powdered sugar, sifted
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 oz) cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- In a large bowl, whisk together the flour, powdered sugar, and fine sea salt.
- Work the cold butter and egg yolk into the flour mixture using a pastry blender or your fingers until pea-sized pieces form.
- Add the ice water one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for one hour.
- Roll the dough to 1/8-inch thickness. Cut into six 5-inch rounds.
- Press the rounds into six 4-inch or 4 1/4-inch tart pans. Dock the bottoms of the tart crusts with a fork. Freeze for 30 minutes.
- Preheat the oven to 375ºF. Place the tart pans on a large baking sheet. Line each tart shell with a 6-inch parchment round and fill with pie weights (dried beans or rice can be used as a substitute).
- Bake the tart shells for 12 minutes. Remove the parchment paper and pie weights, then continue baking until light golden brown, about 4-6 more minutes. Let cool.
Blueberry Filling:
- 4 cups blueberries
- 2/3 cup (4 5/8 oz) sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Set aside 1 cup of blueberries. In a medium saucepan, combine the remaining 3 cups of blueberries, sugar, cornstarch, and lemon juice.
- Simmer over low heat until the blueberries are softened and the sauce is thickened, about 5 minutes.
- Stir in the reserved 1 cup of blueberries during the last minute of cooking. Remove from heat and let cool.
Earl Grey Whipped Cream:
- 1 cup heavy whipping cream
- 2 teaspoons Earl Grey tea leaves or 1 tea bag
- 2 tablespoons powdered sugar, sifted
- 1 drop violet gel food color
- Combine the heavy cream and Earl Grey tea in a small saucepan. Heat just until bubbles form around the edges.
- Transfer to a small bowl, cover with plastic wrap, and let cool.
- Pass through a sieve to strain out the tea leaves or remove the tea bag. Cover the surface with plastic wrap and chill.
- Transfer the chilled cream to a large bowl. Whip with an electric mixer until thickened.
- Add the powdered sugar and food color in separate additions, continuing to whip at high speed until stiff peaks form.
Assembly:
- Spoon the cooled blueberry filling into the cooled tart shells.
- Pipe or dollop the Earl Grey whipped cream on top of the blueberry filling.
- Optionally, garnish with fresh blueberries, a sprinkle of powdered sugar, or a small edible flower.
Enjoy!