I’ve had such a wonderful summer! And part of it was definitely due to the 20 pounds of blueberries I got last month! I’ve had so much fun making yummy treats with them! I didn’t get around to posting any recipes yet because I’ve been busy with my family here, we were having too much fun! But they’ve gone home now and I can get back to business.
This tart is such a nice summery treat! The chocolatey crust is baked, but only for 15 minutes, nothing outrageous when it’s hot outside. The creamy filling is made with white chocolate and marscarpone cheese. I added a smidge of sugar and it’s just dreamy. This would be a great dessert to make when having guests over because you could easily do everything up in advance and just put it together before serving. The tarts are made in individual tart pans which my kids just loved! They love getting their own little dessert all to themselves. Sometimes sharing is overrated!
Chocolate Blueberry Tarts
1 cup + 2 tablespoons cake flour
2 tablespoons cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter
1 large egg yolk
1 tablespoon ice water
2 ounces white chocolate
1 cup +2 tablespoons mascarpone
1/3 cup + 1 tablespoon heavy cream
2 tablespoons sugar
2 pints blueberries
6 tartlet pans with removable bottoms
For the tarts: In the bowl of your food processor combine the flour, cocoa, sugar and salt and pulse to blend.
Cut the butter into small pieces and pulse with the flour mixture until it looks crumbly.
Beat the yolk and ice water together and add to the mixture.
When it comes together, turn it out of the processor and work it together with your hands. Form into two discs and wrap in plastic. Let rest in the fridge for at least 30 minutes.
Remove the dough from the fridge and divide into 6 equal portions. I cheated and used my kitchen scale.
Roll each portion into a circle a bit larger than your tartlet pan. Form the dough to the pan with your fingers. Don’t stress if it tears, it patches like a dream!
Freeze the tartlet pans for 30 minutes. While the pastry is freezing, preheat the oven to 350 and slip in a baking sheet.
Pop the tartlets into the oven and cook for 10-15 minutes. Remove and cool.
While they are cooking, melt the white chocolate in the microwave. Try 30 second bursts, stirring in between.
Beat the marscarpone, sugar and cream together and fold in the melted, cooled chocolate. If the filling still feels thick add a bit more cream.
When the shells are cool, remove them from their pans and fill with the cream.
Top with the blueberries and enjoy!