White chocolate & blueberry tarts

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How to make White chocolate & blueberry tarts

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 1 1/2 sheets frozen shortcrust pastry, thawed
  • 150g white chocolate, chopped
  • 1/3 cup cream
  • 250g fresh blueberries
  • Pure icing sugar, for dusting

Method

  • Step 1 Preheat oven to 180C or 160C fan. Spray a 12-hole patty pan tray with oil.
  • Step 2 Using a biscuit cutter, cut 12 x 7cm rounds from pastry. Ease into prepared pan. Chill for 30 mins.
  • Step 3 Cut 12 x 8cm circles from non-stick baking paper. To blind bake pastry cases, line with circles and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake cases for another 5 mins until golden. Cool
  • Step 4 Meanwhile, place chocolate and cream in a medium heatproof bowl. Place over saucepan of simmering water. Ensure the base of bowl does not touch water. Stir for 3-4 mins until chocolate has melted and mixture is smooth. Transfer mixture to heatproof jug and pour into tart cases. Refrigerate for 1 hr until firm.
  • Step 5 Top with blueberries, dust with icing sugar.

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