I love these Mini Blueberry Basil Tarts!!! I love how beautiful they look and taste. Fresh, light, minty flavor of the basil and sweet blueberries make a perfect and delicious combo where the flavours complement each other so well. These mini tarts are perfect for tea parties or family get togethers. I chose to make them in mini tart pans for a more personal-sized indulgence, but you can go with one larger tart.
Get inspired by seasonal fruits and veggies and play with different flavour combinations as tarts can be sweet or savoury. Basically, you can fill them up with anything, for example, creamy custard, ganache, curd or cream cheese and top with fresh berries, roasted nuts, dried fruits and etc. You can also make them in many different shapes and sizes.
Fot tart shell
- 250g unsalted butter
- 175g sugar
- 40g almond flour
- 1 egg + 1 egg yolk
- 400g all purpose flour
- 1g baking powder
- 15g water
For the basil pastry cream
- 1/4 cup cornstarch
- 3/4 cup sugar (divided use)
- 2 cups whole milk (divided use)
- 4 large egg yolks, lightly beaten
- Pinch of salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- Handful of basil leaves (about 10 large leaves)
To make tart shell
- Cream together butter, sugar, and almond flour
- Slowly add the egg, and egg yolk and mix. Scrape down the bowl.
- Add flour and baking power, mixing until thoroughly combined, adding water as needed to help the dough come together.
- Pat the dough into a square, wrap in plastic wrap, and allow to chill in the fridge for at least 2 hours.
- Preheat oven to 350 degrees. Roll out the dough to about 1/4 of an inch and press into whichever pan(s) you are using.
- Bake for 12-15 minutes, or until golden brown. Cool in pan.
To make basil pastry cream
- Combine the cornstarch with 1/4 cup of the sugar in a mixing bowl, and then stir in 1/2 cup of the milk. Blend the yolks into the cornstarch mixture.
- Prepare an ice water bath; reserve for later use.
- Combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt in a saucepan over medium heat and bring to a boil. Remove pan from heat.
- Temper the egg mixture by gradually adding about one-third of the hot milk mixture, whisking constantly. Add the remaining milk mixture to the eggs. Return the mixture to the saucepan and continue cooking over medium heat, stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in the pastry cream, 5 to 7 minutes. You need to whisk while it’s boiling.
- As soon as the pastry cream reaches this stage, remove from the heat and stir in the vanilla extract and the butter. Transfer the pan to the ice water bath. Stir occasionally until the pastry cream is cool, about 30 minutes.
- Transfer the pastry cream to a covered storage container and refrigerate until needed, up to 3 days. I also put a piece of plastic wrap or parchment paper right on the surface of the cream before I put it in the fridge. Make sure the cream is room temp before covering and putting in the fridge. If it’s warm when you put it in the fridge, it will turn to liquid and lose it’s thick creamy consistency.
- Boil about 4 cups of water in a small pot. Add basil leaves to a sieve and plunge into the hot water for no more than 4-5 minutes. Reserve the water.
- Immediate remove leaves and dunk them into ice cold water
- Puree the basil leaves in a blender with a tablespoon or two of the reserved water. Keep pulsing until you have a mostly smooth paste.
- Add basil puree to pastry cream, and mix. Strain mixture through a sieve to remove extra basil bits.
- Pour cooled pastry cream into tart shell(s) and smooth. Top with fresh blueberries and powdered sugar.
Recipe adopted from Baking Part Time