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Blueberry and sour cream tartlets

  • 0:20 Prep
  • 0:35 Cook
  • Makes 8
  • Advanced


  • 300g (2 cups) plain flour
  • 75g (1/3 cup) caster sugar
  • 150g unsalted butter, chopped
  • 1/2 teaspoon salt
  • 125g (1/2 cup) sour cream
  • 2 teaspoons cold water
  • 300g (2 punnets) blueberries
  • Double cream, to serve


  • 1
    Preheat the oven to 190°C. Place flour, 2 tablespoons of sugar, butter and salt in a food processor and process until mixture resembles fine breadcrumbs. Add sour cream and water and process until the mixture just comes together. Turn onto a lightly floured surface and use your hands to press into a disc shape. Wrap in non-stick baking paper and place in the fridge for 30 minutes to rest.
  • 2
    Use a lightly floured rolling pin to roll dough to 5mm thick. Use a 10cm-diameter pastry cutter to cut 8 discs. Line eight 80ml (1/3-cup) capacity muffin pans with discs. Place in fridge for 30 minutes.
  • 3
    Cover each pastry base with non-stick baking paper and fill with rice. Bake in preheated oven for 15 minutes. Remove paper and rice and cook for a further 15 minutes or until golden. Remove from oven and place on a wire rack to cool.
  • 4
    Combine the blueberries and remaining sugar in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until blueberries are soft and liquid is a syrup consistency (see microwave tip). Remove from heat and side aside for 10 minutes to cool.
  • 5
    Spoon the mixture evenly among pastry cases and serve with cream.

Source: taste.com.au


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