They look fancy but are actually super easy to make at home.
Ingredients for crust:
All-Purpose flour - 2 1/2 cups
Salt - 1/4 tsp.
Granulated sugar - 3 tbsp.
Coconut butter - 1/4 cup
Butter - 12 tbsp. (cold and cubed)
Ice water - 1/4 to 1/2 cup
Ingredients for curd:
Egg yolk - 2
Eggs - 1
Granulated sugar - 2/3 cup
Lemon zest - from 1 lemon
Lemon juice - 1/3 cup
Salt - a pinch
Butter - 6 tbsp. (softened to room temp.)
Ingredients for tarts:
All-Purpose flour - for dusting
Blueberries - 12-15
Powdered sugar - for garnish
Method of preparing the crust:
Sift together the flour, salt and sugar. Add the coconut butter.
Then add the butter and work it in with your hands.
Once crumbly, add the ice water, a little at a time, until a dough forms. Pat into a ball.
Divide in half and flatten to form a disk. Wrap in cling wrap and chill for 30 minutes.
Method of preparing the curd:
We will work in a bain-marie method. Boil and simmer water in a
large pot, and place a glass bowl in it.
Insert all ingredients apart from the butter. Whisk and cook until
the mixture becomes thick, about 10 minutes.
Remove from heat and mix the butter in. Wrap in cling wrap, making
sure the plastic touched the curd (this will prevent film-forming).
Chill in the fridge.
Method of preparing the tarts:
Preheat the oven to 425°F (190°C).
On a lightly floured surface, roll the pie crust so that it’s 1/8
inch thick.
Using a flower cookie cutter, cut out as many flowers as
possible.
Re-roll the scraps of dough and cut more flowers as needed.
You should be able to get 12-15 flowers.
Center each flower over alternating cups on a mini muffin pan,
leaving an empty cup in between each flower.
Gently push the dough down
into the bottom of the cups and against the sides.
Using a fork, prick the bottom of each unbaked shell twice.
Bake for
7-8 minutes, until golden brown. Remove to a plate to cool.
Fill each baked shell with 1-2 teaspoons of lemon curd.
Place a
blueberry in the center of each flower and dust with the powdered sugar.
