Estas tarteletes são a forma perfeita de celebrar a fruta de verão. Com uma base de massa crocante, um creme de pasteleiro delicadamente perfumado com lúcia-lima e uma cobertura de mirtilos e nectarinas frescas, são uma sobremesa elegante e cheia de sabor, ideal para um lanche especial ou para terminar uma refeição em grande.

Ingredientes

  • 25g Açúcar
  • 50g Manteiga Amolecida
  • 1 Gema Batida
  • 100g de Farinha
  • 1 Pitada de Sal
  • Manteiga para Untar
  • 25g Açúcar
  • 1 Ovo + 1 Gema
  • 10g Farinha de Trigo
  • 10g Farinha Maizena
  • 150ml Leite
  • 2 a 3 Folhas de Lúcia Lima
  • 1 Chávena Chá Mirtilos
  • 1 Nectarina
  • 2 c.s. de mel

Preparação

  1. Comece pela massa. Bata o açúcar e a manteiga amolecida numa taça e junte o ovo, a farinha e o sal. Forme uma bola, embrulhe em película aderente e reserve no frigorífico durante 30 minutos.
  2. Entretanto prepare o creme de pasteleiro. Coloque o leite numa panela e leve ao lume até ferver. Desligue o lume, coloque as folhas de lúcia-lima e deixe infundir durante uns 5 minutos.
  3. Numa taça, bata o ovo e a gema com o açúcar e a farinha e junte ao leite, leve ao lume outra vez e deixe engrossar até obter a textura de creme, mas sem deixar ferver. Retire as folhas da lúcia lima, coloque o creme num prato e cubra-o com uma folha de película aderente. Deixe arrefecer.
  4. Voltando à base das tarteletes pré-aqueça o forno a 175ºC.
  5. Unte as forminhas com manteiga (usei formas com 15cm diâmetro), e forre-as com a massa (estenda-a com a ajuda de um rolo).
  6. Pique o fundo, coloque papel vegetal sobre a massa, cubra com feijão seco e leve ao forno durante 20 a 25 minutos até ficarem com as beiras ligeiramente douradas. Retire do forno e deixe-as arrefecer.
  7. Para finalizar, disponha o creme de pasteleiro dentro das bases, decore com os mirtilos e os pedaços de nectarina. Aqueça o mel no microondas e pincela a fruta com este.

Ready to create a little piece of edible art? Here is the English version of this recipe.

Blueberry and Nectarine Tartlets

These beautiful little tartlets are a superb showcase for summer fruit. They feature a crisp, buttery pastry shell filled with a delicate, fragrant pastry cream and topped with fresh, juicy blueberries and nectarines. It’s a sophisticated and delicious dessert that looks impressive but is built on classic, straightforward pastry techniques.

The true star of this recipe is the lemon verbena-infused pastry cream (crème pâtissière). By steeping the lemon verbena leaves in the warm milk, the cream takes on a subtle, wonderfully aromatic citrus and floral note that beautifully complements the sweet fruit. It elevates the dessert from a simple fruit tart to something truly special and memorable.

The process of blind-baking the pastry cases ensures they remain crisp and don’t become soggy from the filling. A final glaze of warm honey gives the fruit a beautiful, professional-looking shine and adds a final touch of sweetness. While nectarines and blueberries are a perfect match, feel free to adapt this recipe to whatever fruit is in season—raspberries, strawberries, or sliced peaches would also be delicious.

Ingredients

  • For the pastry:
  • 25g caster sugar
  • 50g softened butter
  • 1 egg yolk, beaten
  • 100g plain flour
  • 1 pinch of salt
  • Butter for greasing the tins
  • For the pastry cream:
  • 25g caster sugar
  • 1 egg + 1 egg yolk
  • 10g plain flour
  • 10g cornflour
  • 150ml milk
  • 2 to 3 lemon verbena leaves
  • For the topping:
  • 1 cup blueberries
  • 1 nectarine
  • 2 tbsp honey

Method

  1. Start with the pastry. In a bowl, beat the sugar and softened butter together. Add the egg yolk, flour, and salt. Bring the mixture together to form a ball of dough, wrap it in cling film, and let it rest in the fridge for 30 minutes.
  2. Meanwhile, prepare the pastry cream. Place the milk in a saucepan and bring it to a boil. Turn off the heat, add the lemon verbena leaves, and let them infuse for about 5 minutes.
  3. In a separate bowl, whisk the egg and egg yolk with the sugar and flours. Gradually pour the warm milk into the egg mixture while whisking. Return the entire mixture to the saucepan and place it back on the heat. Let it thicken until it has the consistency of cream, but do not let it boil. Remove the lemon verbena leaves, pour the cream onto a plate, and cover its surface directly with a piece of cling film to prevent a skin from forming. Let it cool completely.
  4. Returning to the tartlet bases, preheat the oven to 175°C.
  5. Grease your tartlet tins with butter (the original recipe used 15cm diameter tins), and line them with the pastry (roll it out with a rolling pin).
  6. Prick the bottom of the pastry with a fork, place a piece of baking paper over the pastry, and cover with baking beans or dried beans. Bake for 20 to 25 minutes until the edges are lightly golden. Remove from the oven and let them cool.
  7. To finish, spoon the cooled pastry cream into the pastry cases and decorate with the blueberries and sliced nectarine. Warm the honey in the microwave and gently brush it over the fruit.