Blueberry cream mini tarts

Those tarts are made of digestive cookies, filled with custard cream and topped with fresh berries. Have you ever seen something that looks so delicious ?  Those mouth - watering, delicious and pretty mini tarts are worth the effort. They easy to make although it takes a while to prepare them. The recipe some from Anna Olson show.

Ingredients for 12 tart shells:

• 175g flour
• 140g digestive cookies (11 whole ones)
• 4 tbsp sugar
• 1/4 tsp salt
• 100g butter

Preheat the oven to 180. Slightly grease then muffin tin wholes.

Melt the butter and set aside to cool down. Put the cookies into a blender and turn them into fine crumbs.

Transfer the crumbs into a big bowl add the flour, sugar and salt and mix all ingredients well. Then pour in the butter. Stir well. The mixture should resemble wet sand.

Spoon about two tablespoons of the mixture into each muffin tin whole. Press with back of the spoon or with fingers to shape tart shells.

Put into preheated oven and bake for 10 minutes. Remove the tin from the oven and set aside to cool down completely.  When cooled gently remove from tin. 

baked tart shells

Prepare custard cream.

Ingredients for custard cream:

• 250ml milk
• 1 tsp vanilla bean paste
• 3 egg yolks
• 3 tbsp sugar
• 2 tbsp corn flour
• 2 tbsp unsalted butter

Prepare the big bowl in which the custard will be cooling down. Put butter on the bottom of the bowl. Set aside.

In a medium sized sauce pan heat up the milk. Add the vanilla bean paste. 

In a separate bowl whisk the egg yolks with sugar and corn flour. When the milk is almost boiling pour a small amount of it into an egg mixture stirring all the time. Gently pour in all the milk stirring the mixture continuously. When all the milk is combined with egg yolks pour the mixture back into a sauce pan. Cook it on medium heat stirring all the time until starts bubbles. Remove form heat. Pour immediately through the strainer to the prepared earlier bowl with butter on bottom. Stir the custard with the butter. Place the piece of plastic wrap directly over the surface and set aside to cool down to the room temperature.

When cooled transfer the custard into icing bag and squeeze into baked earlier tart shells. On top of each tart put some berries. I used blueberries but any berries will do. 

 Enjoy !