Mini Blueberry Tarts

These melt-in-your-mouth mini blueberry tarts, filled with an amazing blueberry curd filling and topped with sweet meringue, make a perfect summer dessert.

These mini blueberry tarts or tartlets baked in a muffin tin are amazing! Shortcrust tart shells filled with aromatic, soft blueberry curd and topped with sweet and comforting meringue - really, desserts can hardly get any better!

Well, a mini tart is always a good idea. They look super cute, have a soft, sweet, delicious filling, and are topped with fruit or meringue, which makes them even better.

Have a look at these Raspberry Tartlets, these Mini Fruit Pies, these Lemon Raspberry Tartlets, or these Mincemeat Pies. Aren't they all so pretty? And trust me, they all taste at least just as good as they look!

How to make mini blueberry tarts?

There are three different steps, so a little organization is required. But the steps are all easy.

Blueberry curd

Start with the curd, as it will need time to cool completely. I prefer to make it one day in advance, but you could make it several days in advance as well, as it keeps well in the fridge.

• Step #1: Place the blueberries, sugar, and lemon juice in a small saucepan. Bring to a boil and simmer on low heat for about 5 minutes.
• Step #2: Let cool down for about 10 minutes and blend with an immersion blender. Bring to a simmer again.
• Step #3: In the meantime, whisk the corn starch, egg yolks, and 1 or 2 tablespoons water to obtain a paste.
• Step #4: Slowly stir the slurry into the blueberry mixture. Let bubble gently for 1 minute while whisking constantly. Remove from the heat and stir in the butter and the salt.
• Allow to cool slightly, transfer to jars, and, once cooled completely, keep refrigerated.

Tart shells

• The tart shells can be made one day in advance as well.
• That is not mandatory, though, as they will cool quickly in about 1-2 hours.
• See this post - How to Make Tart Shells – for detailed information on making pre-baked shortcrust mini tart or pie shells.

Meringue

• The meringue should be made right before the mini blueberry tarts are ready to go into the oven.
• Beat the egg whites very well until stiff. Slowly and gradually, start adding the sugar and continue beating the eggs until the mixture becomes stiff and glossy.

Assemble and bake

• Step #5: Place the shells on a baking sheet.
• Step #6: Fill them with blueberry curd; they should be about ¾ full, so there is still enough room for the meringue.

• Step #7: Pipe the meringue on top. Instead of piping it, you can place the meringue on the mini tarts with a teaspoon. Try to pull the teaspoon up to form some meringue peaks.
• Step #8: The baking time is really short, about 3 to 5 minutes, depending on your oven. The meringue should turn only slightly golden.

Mini Blueberry Tarts

These mini blueberry tarts, filled with delicious blueberry curd and topped with sweet meringue, are the perfect summer dessert.

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Course: Pies and Cheesecakes

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 mini tarts

Calories: 317kcal

Author: Adina

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Ingredients 

Tart shells (Note 1):

• ▢ 165 g all-purpose flour 6 oz/ 1 ⅓ cups
• ▢ 50 g icing sugar ½ cup
• ▢ ¼ teaspoon lemon zest
• ▢ 1 pinch of salt
• ▢ 90 g unsalted butter cold, 3.2 oz/ ⅓ cup + 1 tablespoon
• ▢ 1 small egg yolk
• ▢ ½ to 1 tablespoon cold water

Blueberry curd:

• ▢ 400 g blueberries fresh or frozen, 14 oz/ 4 cups
• ▢ 150 g granulated sugar ¾ cup
• ▢ 60 ml freshly squeezed lemon juice ¼ cup
• ▢ 2 tablespoons cornstarch
• ▢ 2 large egg yolks
• ▢ 1-2 tablespoons water
• ▢ 2 tablespoons unsalted butter
• ▢ 1 pinch of salt

Meringue:

• ▢ 250 g granulated sugar 1 ¼ cup
• ▢ 4 egg whites

Instructions

Tart shells (can be made one day in advance):

• Dough: Place the flour, icing sugar, lemon zest, salt, and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs; you should still have some small butter pieces visible.

  165 g all-purpose flour/ 6 oz/ 1 ⅓ cups + 50 g icing sugar/ ½ cup + ¼ teaspoon lemon zest + 1 pinch of salt + 90 g unsalted butter/ 3.2 oz/ ⅓ cup + 1 tablespoon
• Add the yolk and the ½ tablespoon water and mix briefly until the dough comes together. Only add more water if necessary; the pastry should hold together when you pinch it.

  1 small egg yolk + water
• Refrigerate: Turn the pastry onto the working surface and knead lightly to form a smooth disc for just a few seconds to form a smooth disc. Divide the pastry into two portions, wrap each piece in plastic foil, and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.
• Prepare muffin tin: Brush the muffin tin with melted butter, place it in the fridge, and leave to set for about 30 minutes.
• Form: Dust the working surface with very little flour. Take one portion of the wrapped pastry out of the fridge and divide it into 6 pieces. Form 6 small balls and roll each one into a circle, about 2-3 mm/ 0.07 - 0.10 inches thick and large enough to cover the bottom and the walls of the muffin tin. Repeat with the second portion of pastry.
• Blind bake: Preheat the oven to 150°C/ 300°F. Line each pastry shell with a paper muffin case, fill with dry beans or rice, and bake blind for about 25 minutes. Remove the beans/rice and the paper. The cases should be golden-brown. If they are not so yet, bake for another 5 to 10 minutes without beans and paper.
• Cool: Let the shells cool slightly, about 5 minutes, and remove them from the muffin tin while still warm; they will slide out of the form. Place on a wire rack to cool completely, then fill.

Blueberry Curd (should be made one day in advance):

• Cook: Place the blueberries, sugar, and lemon juice in a small saucepan. Bring to a boil, stirring occasionally. Turn the heat down and simmer for about 5 minutes. Remove from the heat, let cool down for about 10 minutes, and blend with an immersion blender. Place on the stove again and bring it to a simmer.

  400 g blueberries/ 14 oz + 150 g granulated sugar/ ¾ cup + 60 ml freshly squeezed lemon juice/ ¼ cup
• Cornstarch slurry: In the meantime, whisk the cornstarch, egg yolks, and 1 or 2 tablespoons of water to obtain a paste. Stir this paste into the blueberry mixture in a thin stream and let bubble gently for 1 minute while whisking constantly.

  2 tablespoons cornstarch + 2 large egg yolks + 1-2 tablespoons water
• Remove from the heat and stir in the butter and the salt. Allow to cool slightly, transfer to jars, and, once cooled completely, keep refrigerated.

  2 tablespoons unsalted butter + 1 pinch of salt

Meringue:

• Beat the egg whites: Place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. Slowly and gradually, start adding the sugar and continue beating the eggs until the mixture becomes stiff and glossy.

  250 g granulated sugar/ 1 ¼ cup + 4 egg whites

Assemble and finish the blueberry tartlets:

• Preheat the oven to 180°C/ 350°F.
• Fill the tart shells ¾ full with blueberry curd and pipe or spoon some meringue on top.
• Bake: Place the tarts on a baking tray and bake in the oven for about 3 to 5 minutes until the meringue top is slightly golden. Keep an eye on them while in the oven; the time the meringue needs to get slightly golden depends on your oven.

Notes

1. Measurements: For best results, always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab).
2. Shells: You can use bought pre-baked tart shells for a quick version.

Nutrition

Serving: 1mini tart | Calories: 317kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 46mg | Fiber: 1g | Sugar: 41g

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