Swedish Blueberry Tartlets
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Rest period: 30 min.
Total preparation time: 1 hr. 30 min.
Recipe for Svensk blåbärtartlet - Swedish Blueberry Tartlets.
ingredients
For about 8 forms
Dough:
- 220 g wheat flour
- 100 g of butter
- 50 g of powdered sugar
- 1 pck of vanilla sugar
- 2 pinches of salt
- 25 g of sour cream
- dried legumes (for blind baking)
Covering:
- 400 g blueberries
- 180 ml of milk
- 2 eggs
- 70 g brown sugar
- 1 pck of vanilla sugar
- 50 g of flour
- 15 ml cooking oil, z. B. grapeseed oil
- 45 ml limoncello
topping:
- 40 g breadcrumbs
- 30 g butter
- 20 g icing sugar and / or 1/2 pck
- 1/2 tbsp sugar
- Limoncelle / water mixture
preparation
- Mix the dough ingredients to a smooth dough, form a ball and roll out between two layers of cling film.
- Cut out the dough with the Tarteförmchen, put in and freeze for about 30 minutes.
- Preheat the oven to 170 degrees Celsius, cover the Tarteförmchen with the dried pulses and prebake for about 10 minutes. You can also put a piece of baking paper between the tart and legumes, then it is a bit easier to remove the legumes. However, I always do it without.
- Wash the blueberries and dab well. Bring the milk to a boil and allow to cool. Mix the eggs, the sugar, vanilla sugar, stir in the flour, oil and limoncello. Finally add the cooled milk and stir well.
- Distribute the blueberries on the pre-baked tartlets, add the limoncello cream and bake for about 20 minutes, also at 170 degrees.
- The topping I could not decide, so I have half with butter crumbly icing sugar provided, the other with a clear Tortenguss (with Limoncelle-water mixture) provided, a dollop of whipped cream and garnished with mint and a mini-slice of lemon.
- For the topping, the breadcrumbs are lightly roasted with the butter in a pan, put on the Tartelette after cooling and sprinkled with the powdered sugar before serving.
Unfortunately, the Tartelettes were still a little warm, as is seen in the photo, the cream slightly melted ;-)
We'll get another visit tomorrow, to Midsommarafton, let's see how it tastes.
GLAD Midsommar!