Well its all about flavour for me, I guess all those years of being a chef has made
me  a slave to it, as well as texture, and taste, and aroma…I go on. But what’s this no sugar thing? I can’t do that, although I wanted to give an alternative a go. Last week on a photo shoot for a web based client, she used an unprocessed sugar, called panela…. so I thought I would give it a run!

I wanted to re create a Portuguese tart and use fresh fruit along with the panela. It worked a treat!

I doubled decked the pastry and sprinkled it with panela and my favourite type of sweet spice-cinnamon. (I once wanted to name my first born cinnamon!) The colour of the panela is almost coffee like and the flavour has a caramel edge.  Doubling the pastry and hiding the sweet & spice in between the layers really gives a flavour boost to these little beauties.  Its just a quick roll out, to make the layers a little thinner. If you don’t own a rolling pin, a smooth bottle will do.

I reckon you could substitute your favourite fruit in here no problem. Cook them slowly at 170 degrees that way there’s lots of custard. Definitely eat these while they are hot straight out of the oven. Enjoy with a coffee I think, and hey they have blueberries, eggs and dairy in them, could almost past them off as breakfast!  These tarts are also on http://craftybaking.com search blueberry custard puff pastry tarts.

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Blueberry Tarts

Makes 12

Prep time 15 minutes

Cooking time 20-25 minutes

Cooking oil spray

2 sheets frozen  puff pastry, thawed

2 tsp cinnamon powder

2 Tbsps panela sugar, plus 1/3 cup panela sugar extra

2 egg yolks

1 egg

2 Tbsp cornflour

1 vanilla bean, scraped

300ml pure cream ( the runny one )

1 punnet blueberries

1 Preheat oven to 170 C. Spray x 12 hole 1/3 cup capacity muffin tin with cooking
oil spray.

2 Lay one sheet of the pastry on a clean work surface and sprinkle with combined
cinnamon and sugar, place remaining sheet on top.

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With a rolling pin, lightly dusted in flour, roll out pastry to till the size approx 30 cm x 30 cm. Or about 2-3 mm thick.

3 Using a 10 cm cookie cutter, cut 9 circles out, and gently ease into tin.  Re roll scraps and cut 3  more circles out.Gently ease into prepared tin.  Refrigerate while you make the custard.

4 In a bowl place eggs, extra sugar, corn flour, vanilla bean and pour in cream, whisk to combine.To make it easier and avoid the mess, transfer the mixture into a jug,then divide evenly  into each pastry case.

5 Sprinkle with blueberries and cook for 20-25 minutes till custard is set and they go all puffed and golden on top. Depending on your oven you may need a little longer, give them a little shake, or lightly press your fingers into the centre at around the 20 minute mark. Continue cooking them if the middle is a little soft still.

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Dust with icing sugar to serve