Crisp puff pastry tartlets, silky vanilla pastry cream, and juicy blueberries make for a dessert that looks polished on the table yet comes together with ease. It is the sort of sweet finish that feels equally at home at an evening tea or a праздничный dinner.
Ingredients
For the tartlets
- Puff pastry — 500 g (2 sheets)
- Egg — 1
- Milk for brushing — 1 tbsp
- Fresh blueberries — 200 g (7 oz)
- Powdered sugar — 1 tbsp, for serving
For the vanilla pastry cream
- Milk — 500 ml (2 cups)
- Egg yolks — 4
- Sugar — 100 g (1/2 cup)
- Cornstarch — 30 g (1/4 cup)
- Vanilla extract — 1 tsp
- Butter — 30 g (2 tbsp)
- Salt — a pinch
Step-by-Step Recipe
- Prepare the pastry: thaw the puff pastry according to the package instructions. Preheat the oven to 200°C (392°F). Whisk the egg with the milk until smooth.
- Shape the tartlets: roll the pastry sheets to about 2–3 mm thick and cut into 10×10 cm squares. Press the squares into a muffin tin, gently fitting them into the bottoms and sides while leaving the corners free. Prick the bases with a fork, then brush the edges with the egg mixture.
- Chill: place the filled tin in the freezer for 10 minutes so the tartlets hold their shape better in the oven.
- Bake: bake for 15–18 minutes, until evenly golden. Let the tartlets cool on a wire rack.
- Start the cream: in a bowl, whisk the egg yolks with the sugar, cornstarch, and a pinch of salt until perfectly smooth.
- Heat the milk: warm the milk with the vanilla extract until just under a boil. Pour about one-third of the hot milk into the egg mixture, whisking quickly until smooth, then return everything to the saucepan with the remaining milk.
- Cook the pastry cream: cook over medium heat, whisking constantly, until thickened and the first bubbles appear. Cook for 1 more minute, remove from the heat, and whisk in the butter until glossy.
- Cool: transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool completely at room temperature, then chill for 30–40 minutes.
- Assemble: fill the cooled tartlets with the vanilla pastry cream using a spoon or piping bag. Top with blueberries.
- Serve: dust lightly with powdered sugar just before serving. Enjoy immediately or refrigerate for up to 24 hours.
Nutritional Information
| Serving | 1 tartlet |
| Calories | 240 kcal |
| Protein | 4 g |
| Fat | 14 g |
| Carbohydrates | 25 g |
| Sugar | 10 g |
| Fiber | 1 g |
| Sodium | 160 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Crispness without compromise: always chill the shaped tartlets before baking so the layers rise properly and stay in place.
- Skipping the egg wash: if you prefer less shine, leave it off — the pastry will still bake up beautifully golden.
- Berry swaps: blueberries can be replaced with raspberries, strawberries, or currants. If using frozen berries, thaw them completely and pat dry first.
- Vanilla aroma: if you do not have vanilla extract, use the seeds from half a vanilla bean or vanilla sugar.
- For a firmer cream: increase the cornstarch to 40 g (1/3 cup) if you like a denser texture.
Serving and Storage
Serve the tartlets chilled, finished with a few mint leaves. For a glossy look, you can lightly brush the berries with warmed apricot jam that has been strained to remove any bits.
Store the finished dessert in an airtight container in the refrigerator for up to 24 hours. The pastry bases can be baked ahead and kept in a tightly closed box at room temperature for up to 2 days; fill them with cream just before serving.
FAQ
Can I use frozen blueberries?
Yes. Thaw them completely in a sieve and blot with paper towels to remove excess moisture and keep the pastry crisp.
What can I use instead of cornstarch in the cream?
Potato starch can be used in the same amount. Flour also works, but the cream will be less translucent and a little denser.
How do I keep the tartlets from getting soggy?
Make sure both the pastry cream and the berries are fully cooled and dry before filling. If you like, brush the tartlet bases with a thin layer of melted white chocolate for a moisture barrier.