Blueberry and Lemon Mini Tarts Recipe

Preheat the oven to 180°C (350°F).

In a mixing bowl, combine 200g of all-purpose flour, 100g of cold unsalted butter (cubed), 2 tbsp of granulated sugar, and a pinch of salt. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Add 2-3 tbsp of ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

On a floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles slightly larger than the wells of a mini tart pan.

Gently press the dough circles into the wells of the tart pan, trimming any excess dough.

In a small saucepan, heat 150g of fresh blueberries and the juice of 1 lemon over medium heat. Cook until the blueberries burst and release their juices.

In a separate bowl, whisk together 2 large egg yolks, 100g of granulated sugar, and the zest of 1 lemon until well combined.

Gradually pour the hot blueberry mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a lemon curd consistency.

Fill the tart shells with the blueberry lemon curd.

Bake the mini tarts in the preheated oven for about 15-18 minutes, or until the edges of the tarts are golden and the filling is set.

Remove the tarts from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Serve the Blueberry and Lemon Mini Tarts as delightful bite-sized desserts.