This french classic is usually made with creme fraiche, I have replaced it with vanilla yoghurt, to make it lighter and add is some extra flavour. You can make then with any summer fruit but blueberry is my favourite!
Ingredients:
For the pastry:
- 250g plain flour
- 125g unsalted butter
- 1tbsp icing sugar
- 1 egg
- 1tbsp cold water
For the filling:
- 2 eggs
- 150ml vanilla yoghurt
- 60g ground almonds
- 80g caster sugar
- 1tsp vanilla paste
- punnet of blueberries
Additionally:
- flaked almonds
- apricot jam to glaze
To make the pastry combine cold butter, icing sugar and flour in a food processor, then add an egg and water. Chill in the fridge for half an hour, then roll out, cut out large circles and place in a 12-hole muffin tray. Place back in the fridge.
To make the filling whisk eggs, sugar, yoghurts and vanilla, then add ground almonds.
Place a few blueberries in each pastry case, then pour in the filling, right to the top.
Bake in a pre-heated oven at 180C for about 25 minutes, until golden brown.
Warm up some apricot jam and brush the top of each tart.
Enjoy!
No comments:
Post a Comment