Blueberry Tartlets with Buttermilk-Vanilla Cream recipe

  • 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.