- 12 pre-baked tartlet shells, about 3″ diameter each
- 1/2 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 4 large egg yolks
- Scrapings from 1 split vanilla bean or 1/2 tsp vanilla extract
- 1 pint fresh blueberries, cleaned and dry
- Mint for garnish
Combine sugar, flour and salt in a mixing bowl with a whisk until evenly mixed and set aside.
Combine egg yolks, vanilla scrapings/extract and buttermilk.
Incorporate egg yolk mixture into dry mixture and whisk briefly. Place mixture into a heavy-bottomed sauce pan and bring to a simmer, whisking constantly. Cook 3-4 minutes while whisking.
Immediately place the bottom of the saucepan into an ice bath and whisk occasionally while cooling ten minutes.
Evenly distribute the still-warm pastry cream into each of the mini tart shells and cover with blueberries. Serve promptly while cream is slightly warm. Garnish with mint.