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Blueberry Filled Orange Cream Mini Tartlets Recipe

Ingredients

How to make it

  • Start by boiling water to soak orange peel.
  • Cook berries in a single layer on bottom of saucepan until mushy.
  • Add sugar then drain orange peal water and mix with cornstarch when cooled to dissolve.
  • Add blueberries and stir until set.
  • Make a well in the middle of the pastry's flour then mix in butter, yolks and sugar by hand.
  • Continue stirring until soft dough forms then chill.
  • Rinse blueberry sauce pan and put in sour cream.
  • Puree egg yolks and softened rind in a food processor.
  • Add egg and rind mixture with flour and sugar to sour cream and cook together over low flame.
  • Roll out chilled tart dough then cut with large round cookie cutter and place in mini tart pan.
  • Flute edges then bake at 350 for 12 minutes.
  • Place pastry cream in cooled tart shells then put fresh blueberries and blueberries on top.
  • Chill at least 2 hours before serving.

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The Cook

chefmeow Garland, TX

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