Tart Crust-
Cream the butter with mixer until smooth in large bowl. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until combined. Combine flours, salt, and cinnamon. Mix until the dough is well combined. Wrap the dough in plastic and form into a flat disk. Chill until firm, at least an hour. Preheat the oven to 325 degrees. On a floured surface roll out the dough. Use cookie cutter that cuts into shapes that fit your tins. Press the dough gently into the tins, prick dough with a fork all over, and let chill for 5-10 minutes or until the dough is firm enough to trim off the excess easily. Buttery doughs always need to be chilled before baking. Bake tart shells until golden brown, about 18 minutes.
Blueberry Topping-
In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out. Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.
Lemon Cream-
Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar, bananas, and lemon juice. Cook the mixture over the simmering water, whisking constantly until the cream thickens. Take the cream off the heat and strain it into the bowl of a food processor. Let the cream cool to about 140 degrees. Add in the butter pieces a few at the time and combine on high speed until smooth. Let it chill in the refrigerator for about half an hour.
Assembly-
Spoon some of the lemon cream into the shells and then place about 2 tablespoons of the blueberries on top.
Originally Submitted
5/12/2013
0 Out of 5 from
0 reviews
You can add this Blueberry Tarts With Lemon Cream recipe to your own private DesktopCookbook.
