Tuesday, 5 May 2015

Russian Blueberry Tartlets (Chernika Tartaletki)


Bite sized treats are always my favourite - they're no mess and easy to eat but most of all they just look super cute. I guess the only problem is they're too easy to eat - you just keep going back for another and another and....

These little cute blueberry tartlets were delicious. They could be made with other berries too, or a mixture. Whatever you like really. They're a Russian recipe, which means they're served with a very Russian little dollop of sweetened sour cream.


Chernika Tartaleki

Ingredients
Pastry:
2 1/2 cups wholemeal flour
2 tbsp. castor sugar
Pinch salt
1/2 cup nuttelex (or other vegan margarine)
2/3 cup icy water

Blueberry Filling:
3 cups fresh or frozen blueberries (unthawed)
1 tablespoon cornstarch
2 tbsp. maple syrup


For serving;
1 cup vegan sour cream
2 tbsp. castor sugar

To Make:
1. To make the pastry, combine all the ingredients except the water in a food processor and blitz until you have a mixture which looks like fine breadcrumbs. Gradually add in the ice water until the mixture comes together to form a dough, it should be wet enough to hold together but not sticky enough to stick o your fingers as you form it into a ball (add more water or flour as needed t get it to the right consistency). Wrap the ball of dough in plastic wrap and refrigerate for at least an hour, or overnight.
2. Preheat the oven to 180 degrees C.
3. Combine the blueberries and corn-starch in a bowl and md until all the blueberries are coated. Add the maple syrup and stir through.
4. Take half the dough from the fridge and roll it out on a floured benchtop to about 1/8 inch thick. Cut out as many 3 inch circles as you can and then re roll the scraps and cut again. Lightly grease a muffin pan and place a circle of dough in each one. Fill with as much blueberry filling as it will hold and bake for about 10 minutes, turning the tray around halfway through to ensure even cooking.
5. Repeat with all the remaining dough and filling. Cool the cooked tarts.
6. Combine the vegan sour cream with the sugar and keep in the fridge until ready to serve.
7. Just before serving, add a dollop of the sweetened sour cream to the top of each little tart.


Makes about 2 dozen.



1 comment: