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–+ servings
meringue blueberry tartlets on a small white plate
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5 from 1 vote

Mini Blueberry Tarts

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pies and Cheesecakes
Cuisine: American
Servings: 12
Calories: 317kcal
Author: Adina

Ingredients

  • 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
  • Meringue:
  • 250 g granulated sugar 8.8 oz/ 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.
    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.

Meringue:

  • 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.

Notes

  1. Always use a kitchen scale when baking for best results (Amazon affiliate link).
  2. 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