Tartlets with blueberries

Ingredients for 10 servings:

• 300 g flour
• 150 g butter, cold, diced
• 1 egg(s), size M
• 80 g sugar
• 1 pinch of salt
• 200 g whipped cream
• 200 g sour cream
• 200 g crème fraîche
• 1 pack of instant gelatin
• 100 g powdered sugar
• 2 packets of vanilla sugar
• 250 g blueberries

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 58 minutes

For the shortcrust pastry, put the flour, sugar, egg, and salt in a bowl. Add the butter cubes and knead everything using the dough hook of a hand mixer or a food processor. Wrap the finished dough in cling film and refrigerate for at least 30 minutes. For the cream, whip the cream until stiff peaks form, then add the powdered sugar and vanilla sugar. Stir in the instant gelatine with the sour cream and crème fraîche. Finally, fold in the blueberries. Then refrigerate the mixture. Roll out the dough, ideally between two layers of cling film. Cut out the dough the size of the tins and line the tins. Prick the dough several times with a fork to prevent it from swelling during baking. Preheat the oven to 160°C (fan oven) and bake the tartlets for approximately 15-20 minutes until golden brown. Then let cool on a wire rack. Spread the cream evenly among the cooled tins. Tips: If you’re in a hurry, use store-bought tartlets. The cream is very flexible. 1 tub of cream is a must; the remaining 400g can also be just sour cream, crème fraîche, or even mascarpone. I haven’t tried cream cheese or crème légère yet. Since the mascarpone is very firm, the mixture can weigh 800g instead of 600g. The gelatin is designed for 750g. There’s no limit to the fruit you can use. Frozen fruit works excellently. I would fold it in frozen after mixing the cream.