Ingredients
Serves 6
Shortcrust pastry
- 200 g flour
- 100 g butter
- 70 g icing sugar
- 2 eggs
Garnish
- 6 rosettes Tête de Moine AOP
- 500 g blueberries
- 50 g icing sugar
Preparation
Shortcrust pastry
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1.Prepare the shortcrust pastry: put the flour and sugar in a bowl and slowly rub in the butter cut in cubes and at room temperature. Knead until it reaches an even consistency. Cover with cling film and allow to rest in a cool place for at least one hour.
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2.Preheat the oven to 180°C. Roll out the pastry with a rolling pin and line small tart tins. Place greaseproof paper over the pastry and fill the tarts with baking beans (e.g.: chickpeas or lentils). Bake in the oven for approx. 15 minutes.
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3.During this time mix the blueberries and the sugar in a bowl. Once the tarts are golden brown, allow to cool before adding the blueberries. Just before serving, place a generous rosette of Tête de Moine AOP on each tart.
Bon
Appétit
Appétit
