Blueberry and Redcurrant Tartlets with White Chocolate

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 cup white chocolate chips
• 1/4 cup heavy cream
• 1/2 cup blueberries
• 1/2 cup redcurrants

Instructions

1. In a large bowl, mix together the flour, butter, and sugar until it resembles coarse crumbs.
2. Add the egg yolk and vanilla extract, and mix until the dough starts to come together.
3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C).
5. Roll out the dough on a floured surface until it’s about 1/4 inch thick. Cut it into circles, and press each circle into a mini tart pan.
6. Poke the bottoms of the tartlets with a fork to prevent them from puffing up while baking.
7. Bake the tartlets for 10-12 minutes, or until the edges are golden brown. Let them cool completely.
8. In a small saucepan, heat the white chocolate chips and heavy cream over low heat, stirring constantly.
9. Once the chocolate is melted and the mixture is smooth, remove it from the heat and let it cool slightly.
10. Fill each tartlet with a spoonful of the white chocolate mixture.
11. Top each tartlet with a few blueberries and redcurrants.
12. Refrigerate the tartlets for at least 30 minutes before serving.

Verdict: These blueberry and redcurrant tartlets with white chocolate are the perfect combination of sweet and tart. The buttery crust complements the creamy white chocolate and juicy berries. They’re perfect for a summer party or just a sweet treat after dinner.

Serving Suggestions: Serve each tartlet with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair well with a cup of freshly brewed coffee or tea.