Recipe courtesy of HRH Catering
Fresh Raspberry and Blueberry Tarts
- Level: Intermediate
- Yield: 24 to 30 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 161
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 25
- Sodium
- 31
- Total: 1 hr 50 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 25 min
Ingredients
Tart Dough:
2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces cold butter, diced into cubes
1/4 cup cold water
Filling:
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1 lemon, zested
Crumb Topping:
1/4 cup all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, diced
Lavender Creme Fraiche:
1/2 cup creme fraiche
2 tablespoons lavender honey
Directions
- To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
- To make Filling: Combine all ingredients gently.
- To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
- To make Lavender Creme Fraiche: Mix all ingredients well.
- Heat oven to 400 degrees F.
- Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
- Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
- Serve with lavender creme fraiche.