Gluten Free Blueberry Tartlets

Preparation

• Bottom
• Mix all the ingredients by hand.
• Put the mixture in the fridge for a while to set, to make the dough a little easier to handle.
• Grease the tarlet liners and press the dough evenly into the bottom and sides of each one.
• Pour some dry peas on top to prevent the bottom from rising in the oven.
• Bake at 200°C for 9 minutes on the middle shelf of the oven.
• The bottom does not need to brown much.
• Cool the tarlets for a good while before filling and pluck the peas.
• Stuffing
• Whip the cream into a froth.
• Melt the chocolate in a water bath or in the microwave on low heat.
• Beat the cream cheese with an electric mixer and add the white chocolate.
• Finally, fold the whipped cream into the cream cheese chocolate.
• Use a spoon to press or lift the filling into the tartlet bases.
• Garnish with fresh berries and whipped cream.
• Filling 2
• Spread the vanilla on the base of the tarlette.
• Add the berries. Decorate with whipped cream
• It's worth using up last summer's blueberries at the bottom of the freezer. Tarlets can be filled with blueberries, raspberries or strawberries. Of course, fresh local berries would be best.
• I decorated the pastries with whipped cream.
• An easy, festive and tasty treat.
• We have a chocolate addict at home, so I filled some of the tarts with Alpro's custard.
  They were good that way too.
• Be careful with removing the velcro, if you don't have one, don't worry. You can use muffin liners, but cool the bottoms well before removing the liners. If you want to play it safe, fill the tarlet while the muffin tin is still in place and remove the tin after a while. Otherwise the base won't fall apart.
  
  © Tiina Kervinen
  https://iloinenjuustokakku.blogspot.fi