My dear neighbour Toos brought me a bucket full of deliciously sweet blueberries. This 90 year young lady is truly amazing! I promised her to make something nice with the blueberries. And as she is fond of sweet, the decision for blueberry tartelettes was easily made!
I love blueberries. This fruit is full of fiber and anti-oxidants and it tastes amazing. Making chia jam is something I do quite often. Today I decided that blueberry chia jam would be the perfect filling for the puff pasty tartelettes. With the blueberry topping included, each of these tartelettes contain 75 grams of fruit and no refined sugar. The only sweetener added is raw honey.
To make sure that the puff pasty stays crunchy you pre-bake the tartelettes without the filling. This is a great technique when you work with puff pastry, also for quiche of pie. Ones the dough is pre-baked you add the filling and put them back in the oven. It is as easy as that!
And what did my dear neighbour say about it… she loved them. Better than store bought she said. I take that as a great compliment!
delicious refined sugar free tartelettes with blueberry filing
- 180 gr puff pastry
- 100 gr blueberries
- 4 tbsp greek yoghurt
- 4 leaves fresh mint
- 1 tsp coconut oil
- 200 gr blueberries
- 2 tbsp honey raw
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp chia seeds
preheat the oven to 180 degrees Celcius fan-mode
for the filling: mix the blueberries, lemon juice, vanilla extract and honey in a small pan. Put on the stove and bring to boil. Let it simmer for 5 minutes. Then add the chia seeds. Let it simmer for another 15 minutes or until the required consistency is reached. It should be a thick jam. Let it cool down a bit
take 4 small cake forms and grease them with coconut oil. divide the puff pasty in 4 and line each mold with puff pastry. Put a sheet of parchment paper on top and then either baking beans or dry white beans. Put them in the oven for 10 minutes. After 10 minutes, remove the baking beans and parchment paper. Use a fork to prick a few small holes in the dough in order to prevent it from bulging. Put the tartelettes back in the oven for 5 minutes
fill each of the tartelettes with 1/4 of the blue berry jam and divide the blue berries on top. bake them in the oven for 10 minutes.
for serving, add 1 table spoon of greek yoghurt and a leave of fresh mint on top