Easiest Way to Prepare Speedy Mini Blueberry Tart [using muffin tin]

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Speedy Mini Blueberry Tart [using muffin tin]. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mini Blueberry Tart [using muffin tin], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Blueberry Tart [using muffin tin] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mini Blueberry Tart [using muffin tin] is 12 mini tarts. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Mini Blueberry Tart [using muffin tin] using 16 ingredients and 8 steps. Here is how you can achieve it.

This mini blueberry tart recipe is made with a simple shortbread crust on the regular muffin tin. The crust tastes like crispy shortbread cookies. They are especially delish with the added blueberries and oat crumbles. Feel free to substitute the blueberry with other berries of your liking.

Ingredients and spices that need to be Take to make Mini Blueberry Tart [using muffin tin]:

1. - Oat Crumbles --
2. 28 g unsalted butter
3. 26 g dark brown sugar
4. 28 g all-purpose flour
5. 20 g quick oats
6. 1/8 tsp salt
7. - Blueberry Filling --
8. 140 g frozen or fresh blueberry
9. 18 g dark brown sugar
10. 16 g all-purpose flour
11. 1 tsp lemon juice
12. - Shortbread Crust --
13. 84 g unsalted butter
14. 27 g icing sugar
15. 97 g all-purpose flour
16. 1/8 tsp salt

Steps to make to make Mini Blueberry Tart [using muffin tin]

1. Combine sugar, flour, oats, and salt in a bowl. Using a fork or a pastry blender, cut butter into the mixture until it is crumbly and resembles coarse meal. Set aside.
2. Combine blueberries, sugar, flour and lemon juice in a bowl and mix well with a spatula. Set aside.
3. In a food processor, add butter, sugar, flour, and salt. Pulse until the mixture comes together and forms small clumps.
4. Transfer out the dough and divide it into 12 equal pieces. Place each piece into each muffin hole. Feel free to grease the muffin tin with non-stick cooking spray or melted butter. Mine was not greased and they came out just fine.
5. Using fingers, press dough against the bottom and the sides of muffin hole to form a mini tart shell.
6. Add the blueberry filling into each tart, then top with the oat crumbles.
7. Bake at 375°F / 190°C for 20 - 22 minutes or until tart shell is golden brown.
8. Using a toothpick, poke the side of tart to scoop it out of the pan.

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