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This is really something to look at. Dark blueberries provide a delightful contrast to the snow-white Snøfrisk®. And fresh mint leaves are used for that extra finishing touch. But the real highlight comes with the very first bite. You’d better make an extra couple of tartlets!
- 250 g flour
- 70 g icing sugar
- 175 g butter
- 4 eggs, medium
- Juice and grated zest of 1 organic lime
- 500 g Snøfrisk® Original
- 150 g sugar
- Pulp of one vanilla pod
- 2,5 tbsp vanilla pudding
- 150 g whipped cream
- Grease for the cases
- 600 g blueberries
- Icing sugar for sprinkling
- A few mint leaves
For 12 tartlets (approx. 10 cm in diameter)
Knead the flour, salt, icing sugar, 125 g butter and 1 egg into a dough and place in the fridge for approx. 30 minutes.
Melt the rest of the butter and mix with the lime zest and juice (set aside half the lime zest), the rest of the eggs, Snøfrisk®, sugar, vanilla and custard powder. Beat the cream until it forms stiff peaks, fold into the mixture.
Roll the dough out thinly on a floured surface and cut out 12 circles to fit the cases. Place the circles of dough in the greased cases.
Fill the cases with the Snøfrisk® mixture, smooth the tops and bake in a preheated oven at 180 °C (fan oven 160 °C) for approx. 35-40 minutes.
Take the tartlets out of the oven and leave to cool. Top with blueberries, sprinkle with the rest of the lime zest and icing sugar and decorate with mint.