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?
You can use bought pre-baked tart shells for a quick version. Nutrition information isn’t always accurate.
Tart shells (can be made one day in advance):
Blueberry Curd (should be made one day in advance):
Assemble and finish the blueberry tartlets:
Serving Size: 1 mini tart
Amount Per Serving: Calories: 317Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 46mgCarbohydrates: 55gFiber: 1gSugar: 41gProtein: 4g
You can use bought pre-baked tart shells for a quick version.
Nutrition information isn’t always accurate.