Quick Dessert

Blueberry tarts

Name: Blueberry tarts
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 6
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 300g fresh or frozen blueberries; 1/2 cup (110g) caster sugar; 1 vanilla bean, split, seeds scraped; 1 teaspoon arrowroot; 1/2 cup (140g) thick Greek-style yoghurt; 1 tablespoon honey; 1/4 cup (60ml) thickened cream, lightly whipped

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Keep ready-made pastry in the freezer for casual entertaining ideas, like these blueberry tarts.

3 sheets frozen shortcrust pastry, thawed
300g fresh or frozen blueberries
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
1 teaspoon arrowroot
1/2 cup (140g) thick Greek-style yoghurt
1 tablespoon honey
1/4 cup (60ml) thickened cream, lightly whipped

Method

1.

Preheat the oven to 180°C. Grease six 10cm loose-bottomed tart pans.
2.

Cut out 6 rounds from pastry and use to line pans. Chill for 15 minutes.
3.

Prick pastry with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove weights and paper and bake for a further 3-4 minutes until pastry is golden and crisp. Cool completely.
4.

Meanwhile, place berries, sugar, vanilla pod and seeds in a saucepan with 1/4 cup (60ml) water over medium heat, stirring to dissolve sugar. Cook for 2-3 minutes until berries start to break down. Mix arrowroot with 1-2 tablespoons water until smooth, then add to berries, stirring for 1-2 minutes until slightly thickened. Set aside to cool.
5.

Fold yoghurt and honey through cream, then divide among tart cases. Top with berry coulis and serve.