Mini Blueberry-Lavender Cornmeal Cream Tarts
Ingredients
Cream
- 1 cup heavy cream
- 1 1/2 teaspoons fresh or dried lavender plus more for serving
Crusts
- 1 cup all-purpose flour plus more for dusting
- 1/4 cup finely ground cornmeal
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 1 stick plus 2 tablespoons cold unsalted butter cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
Filling
- 2 tablespoons sugar
- 1/4 vanilla bean seeds scraped
- 1 to 2 cups fresh wild or regular blueberries or huckleberries
Instructions
Cream:
- Bring cream and lavender just to a boil in a small saucepan.
- Remove from heat, cover, and let cool completely.
- Refrigerate until well chilled, up to 2 days.
Crusts:
- Pulse flour, cornmeal, sugar, and salt in a food processor to combine.
- Add butter and pulse until mixture resembles coarse crumbs.
- Add yolk and ice water and pulse until dough comes together, then knead until very smooth and combined.
- Pat into a disk, wrap in plastic, and refrigerate at least 30 minutes or overnight.
- Let dough stand at room temperature until pliable.
- Roll out on a lightly floured surface to a little more than 1/8 inch thick.
- Cut out 4-inch circles, gathering scraps and rerolling dough once.
- Fit into twelve 2 1/2-inch-diameter tartlet pans, making sides thicker than bottoms.
- Place pans on a rimmed baking sheet and freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees. Bake on baking sheet until golden brown, pressing down often on centers as they puff up, about 25 minutes.
- Let cool completely.
Filling:
- Pass cold lavender cream through a fine sieve into a mixing bowl.
- In a small bowl, mix sugar and vanilla-bean seeds with fingers until combined.
- Add to cream and whisk with a mixer on medium speed until soft peaks form.
- Dividing evenly, dollop cream into tart shells, top with blueberries and lavender, and serve.
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