Blueberry tartlets

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Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-10+
50 g blueberries
80 g rolled oats
50 g butter (softened)
4 tsp stevia (divided)
½ tsp salt
egg yolk
100 g quark
4 tbsp crème fraîche
1 tbsp lemon juice
egg
1 tsp vanilla custard powder
butter for greasing
crème fraîche for serving
strawberries for serving
confectioner’s sugar for serving
Metric
Imperial

Utensils

  • food processor
  • plastic wrap
  • bowl
  • rubber spatula
  • oven
  • whisk
  • small tart pans
  • cutting board
  • knife
  • rolling pin

Nutrition per serving

Cal
110
Protein
4g
Fat
8g
Carb
7g

Step 1/4

  • 80 rolled oats
  • 50 butter
  • 2 tsp stevia
  • ½ tsp salt
  • 1 egg yolk
  • food processor
  • plastic wrap
  • bowl
  • rubber spatula

Using a food processor, process rolled oats until fine. Add to a bowl along with the softened butter, stevia, salt, and egg yolk. Stir with a spatula until the mixture comes together and form the dough into a ball. Cover with plastic wrap and allow to rest in the fridge for approx. 30 min.

Step 2/4

  • 100 quark
  • 4 tbsp crème fraîche
  • 1 tbsp lemon juice
  • 1 egg
  • 2 tsp stevia
  • 1 tsp vanilla custard powder
  • oven
  • bowl
  • whisk

Preheat the oven to 180°C/370°F. In another bowl, whisk together quark, crème fraîche, lemon juice, egg, stevia, and vanilla custard powder.

Step 3/4

  • 50 blueberries
  • butter for greasing
  • small tart pans
  • rubber spatula
  • cutting board
  • knife
  • rolling pin

Grease the tart tins with some butter. Roll out the dough, cut out appropriately-sized rounds, and transfer to the tins. Carefully fold blueberries into the cream and distribute evenly onto each pastry round. Baked in a preheated oven at 180°C/370°F for approx. 35 - 40 min. Remove and allow to cool.

Step 4/4

  • crème fraîche for serving
  • strawberries for serving
  • confectioner’s sugar for serving

Remove tartlets from the baking tins and serve with a spoonful of crème fraîche, strawberries, and some confectioner's sugar. Enjoy!