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.
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.