Melt-in-your-mouth mini blueberry tarts with an amazing blueberry curd filling and topped with sweet meringue, these tartlets make a perfect summer dessert.
Blueberry Tartlets Recipe
These mini blueberry tarts or tartlets are amazing! Shortcrust tart shells filled with an aromatic, soft blueberry curd and topped with sweet and comforting meringue, really, it can hardly get any better when it comes to desserts!
Well, a mini tart is always a good ides, they look super cute, they have a soft, sweet delicious filling and are topped with fruit or meringue, in any case, something that 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 like!
How to make blueberry tartlets?
There are three different steps, so a little organization is required. But the steps are actually all easy.
- 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.
- Place the blueberries, sugar and lemon juice in a small saucepan. (Step 1)
- Bring to a boil and simmer on low heat for about 5 minutes.
- Let cool down for about 10 minutes and blend with an immersion blender. (Step 2)
- Bring to a simmer again.
- In the meantime, whisk the corn starch, egg yolks, and 1 or 2 tablespoons water to obtain a paste. (Step 3)
- Slowly stir the corn starch 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. (Step 4)
- Allow to cool slightly, transfer to jars, and, once cooled completely, keep refrigerated.
- The tart shells can be made one day in advance as well.
- That is not mandatory though, as they will cool rather 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.
- 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 the tartlets:
- Fill the tart shells with blueberry curd, they should be about ¾ full, so there is still enough room for the meringue.
- 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.
- The baking time is really short, about 3 to 5 minutes, it really depends on your oven.
- The meringue should turn only slightly golden.
Other ways of using blueberry curd?
- Make some muffins, cut them horizontally, and fill them with blueberry curd. You will love them!
- Filling for a cake: just whip 120 g/ 4.2 oz/ ½ cup unsalted butter at room temperature until soft, gradually add 120 g/ 4.2 oz/ 1 cup cream cheese and 120 g/ 4.2 oz/ ½ cup blueberry curd. Add some icing sugar to taste if you find it necessary (I never do), mix well, and fill your cake.
- Layer in dessert cups with some crushed biscuits or ladyfinger and whipped cream.
More blueberry desserts?
Mini Blueberry Tarts
- Tart shells See note:
- 165 g all-purpose flour 5.8 oz/ 1 ⅓ cups
- 50 g icing sugar 1.7 oz/ ½ cup
- ¼ teaspoon grated lemon zest
- pinch of salt
- 90 g cold unsalted butter 3.2 oz/ ⅓ cup + 1 tablespoon
- a very 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 5.3 oz/ ¾ cup
- 60 ml freshly squeezed lemon juice 2 fl.oz/ ¼ cup
- 2 tablespoons corn starch
- 2 large egg yolks
- 1-2 tablespoons water
- 2 tablespoons unsalted butter
- a pinch of salt
- 250 g granulated sugar 8.8 oz/ 1 ¼ cup
- 4 egg whites
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.Add the yolk and the ½ tablespoon water and mix shortly until the dough comes together. Only add more water if necessary; the pastry should hold together when you pinch it.
- 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.Brush the muffin tin with melted butter, place the tin 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 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 degrees Celsius/ 300 degrees Fahrenheit. 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.
- Cornstarch slurry: In the meantime, whisk the corn starch, 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.
- 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.
- Beat eggs 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.
Assemble and finish the blueberry tartlets:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- 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.
- Always use a kitchen scale when baking for best results (Amazon affiliate link).
- You can use bought pre-baked tart shells for a quick version.