Filled blueberry tarts

Ingredients for 1 servings:

• 125 g butter, cold
• 50 g sugar
• 1 pinch of salt
• 250 g flour
• 2 tbsp cornstarch
• 2 tbsp lemon juice
• 2 tbsp sugar
• 2 eggs
• 180 g cream
• 250 g blueberries
• Flour , for the work surface
• Butter, for the molds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for 10 cakes

Put the butter in pieces, sugar, salt, egg yolk and flour in a bowl and knead into a smooth dough. Shape the dough into a ball, wrap in plastic wrap and refrigerate for about 1 hour. Shape the dough into a log, cut into 10 slices and roll out thinly on a lightly floured surface. Line greased tartlet cases with the dough and pierce the base several times with a fork. Bake in a preheated oven at 180°C for about 15 minutes. Then let cool. For the filling, mix the cornstarch, lemon juice, sugar, egg and cream in a saucepan and heat gently, stirring constantly. Bring the cream to a boil briefly, remove from the heat and let cool. Sort the blueberries, wash if necessary and let drain well. Fill the tartlets with the cream and top with blueberries.