This mini blueberry tarlet recipe is surprisingly easy to throw together. It’s a small batch of just 12 mini 6cm tartlets, so if you’re throwing a party then you might want to double up on everything. Something I absolutely loved realising when I made these today, was that I can eye off a block of butter and cut 80g perfectly. A special moment that I wish my talented baking grandmère was still here today with us for me to call her up and tell her.
I hope you enjoy them! A heck of a lot more nutrients and fibre than wheat pastry and sugar-loaded blueberry fillings of regular tarts.
Serve with your favourite cup of tea in the afternoon, OR as a dessert for a dinner party with my lemony coconut custard.
Like tarts? I’ve got quite a few. try the lemon custard tart or the chocolate tart. Both outrageously naughty yet nourishing!
Real Food. Weekend treats. Happy bodies.
Mini Rustic Blueberry Tartlets Recipe
For the PASTRY
- 1/2 cup plus 1 tablespoon of tapioca flour (60g)
- 1/3 cup cup almond meal (30g)
- 2 tbsp coconut flour (20g)
- 1/2 cup buckwheat flour or sorghum flour (plus a little more for dusting your hands when pressing out the pastry into the tart shell) (45g)
- 80 g butter OR GHEE OR coconut oil, refrigerated so it’s solid) – Ideal scenario is that it’s REALLY COLD, so I pop mine in the freezer while I’m getting everything else together, to bring the temp down a little.
- 1 egg can be subbed with 1 tsp chia brand and 3-4 tablespoon chilled water mixed into a thin gel)
- 1 tsp cinnamon
- 1 vanilla pod or 2 tsp vanilla extract
- 2-4 tbsp panela / rapidura sugar OR stevia to taste – if you’re new to eating things that are less sweet, start with 4 tbsp rapidura as that will already be a big improvement. (If using Stevia, use the pure green leaf powder, not the weirdo fake looking white crystal stuff)
- 1 panela / rapidura sugar OR stevia to taste
For the FILLING
- 200 g Handful of frozen blueberries (optional)
- 2 tsp coconut flour
- 1-2 tsp honey, maple syrup or rice malt syrup
- 2 tsp ground cardamom
- 1 tsp vaniila bean powder
- 3 tbsp blueberries to ‘garnish’ with (see note)
Blend your flours in a food processor or thermomix for 5 seconds to air and combine.
Add your chilled fat and sweetener in small chunks and pulse until combined (TM Speed 7, 3 seconds)
Add your egg or chia / water mix and pulse until it “wets” into a pastry.
Turn it out and work into a ball on parchment paper and then chill while you mix the filling.
Take your blueberries, spices, syrup and coconut flour and combine.
Preheat oven to 190C / 360F
Then, after 10-20 minutes take your pastry out and roll whole walnut sized balls.
Press a little blob of blueberry mix (about 2 tspn) into the middle and bring up the pastry around it roughly.
Pop the little tartlette into one of the holes and continue until you’ve got your 12 done.
Then, bake in the oven for 20-25 minutes depending on whether your oven is fan forced, so just watch for the colour you see below to know they’re done if you’re not sure!
NOTE: When they come out of the oven, you have option to place a few whole blueberries on top so there’s a fresh look to them, rather than the more dark and dull look of oven cooked blueberries. Just a little presentation trick if you want to take it.