Blueberry Tarts with Orange Blossom Cream
Lots of blueberries layered over a thin orange blossom custard in an individual size tart pan or pie.
Servings 8 servings
Equipment
- Removable bottom tart pans or Mason jar lids
- Rolling Pin
Ingredients
- Crust
- 8 tbsp Butter cold
- 1 1/2 cups All Purpose Flour more for dusting
- 1/2 cup Nuts crushed *notes
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 Eggs
- 2-4 tbsp Cold Water enough to form a dough ball
- Orange Blossom Cream
- 2 Eggs
- 8 oz Mascarpone or cream cheese
- 1/2 cup Sugar
- 1/2 tsp Orange Blossom Water
- 1 tsp Orange zest
Instructions
- Crust - With a fork, or in a food processor, incorporate the butter into flour until mixture becomes like coarse meal. Add crushed nuts, sugar salt and mix. Whisk in the egg and 1 tablespoon of water at a time until the dough comes together. Dough should not be sticky nor dry. Balance water and flour to achieve this.
- Roll out the dough on a floured surface. Roll thinner than you ordinarily would a pie crust, about 1/8 inch thick. Press circles of dough with a cup the diameter of the sides and bottom of the lid, about 4 inches (if using Mason jar wide-mouth lids), and press the rounds into the lid. Crimp the edges and the crust is ready to fill and bake, or freeze in an airtight container.
- Orange Blossom Custard - Mix Orange blossom cream ingredients together and pour into prepared tart crust. Place blueberries on top. Transfer the filled lids onto a parchment paper lined baking sheet.
- Bake at 400 for 5 minutes, then turn down the temperature to 350 and bake until the center is firm and no longer jiggling. About 20 minutes.
Video
Notes
- For nut allergies, oats can be substituted and crushed into a flour just like the nuts.