• 1040
• April 16, 2024

Swedish Blueberry Tartlets

Time

Preparation time: 30 min.
Cooking or baking time: 30 min.
Rest period: 30 min.
Total preparation time: 1 hr. 30 min.

Recipe for Svensk blåbärtartlet - Swedish Blueberry Tartlets.

ingredients

For about 8 forms

Dough:

• 220 g wheat flour
• 100 g of butter
• 50 g of powdered sugar
• 1 pck of vanilla sugar
• 2 pinches of salt
• 25 g of sour cream
• dried legumes (for blind baking)

Covering:

• 400 g blueberries
• 180 ml of milk
• 2 eggs
• 70 g brown sugar
• 1 pck of vanilla sugar
• 50 g of flour
• 15 ml cooking oil, z. B. grapeseed oil
• 45 ml limoncello

topping:

• 40 g breadcrumbs
• 30 g butter
• 20 g icing sugar and / or 1/2 pck
• 1/2 tbsp sugar
• Limoncelle / water mixture

preparation

1. Mix the dough ingredients to a smooth dough, form a ball and roll out between two layers of cling film.
2. Cut out the dough with the Tarteförmchen, put in and freeze for about 30 minutes.
3. Preheat the oven to 170 degrees Celsius, cover the Tarteförmchen with the dried pulses and prebake for about 10 minutes. You can also put a piece of baking paper between the tart and legumes, then it is a bit easier to remove the legumes. However, I always do it without.
4. Wash the blueberries and dab well. Bring the milk to a boil and allow to cool. Mix the eggs, the sugar, vanilla sugar, stir in the flour, oil and limoncello. Finally add the cooled milk and stir well.
5. Distribute the blueberries on the pre-baked tartlets, add the limoncello cream and bake for about 20 minutes, also at 170 degrees.
6. The topping I could not decide, so I have half with butter crumbly icing sugar provided, the other with a clear Tortenguss (with Limoncelle-water mixture) provided, a dollop of whipped cream and garnished with mint and a mini-slice of lemon.
7. For the topping, the breadcrumbs are lightly roasted with the butter in a pan, put on the Tartelette after cooling and sprinkled with the powdered sugar before serving.

Unfortunately, the Tartelettes were still a little warm, as is seen in the photo, the cream slightly melted ;-)

We'll get another visit tomorrow, to Midsommarafton, let's see how it tastes.

GLAD Midsommar!

Blueberry Tart - Choy's Kitchen Adventures | April 2024