Orange and blueberry tartelettes
Ingredients for approx. 8 pieces: For the shortcrust pastry: 300 g flour200 g cold butter2-3 tbsp cold water100 g sugarFor blind baking:Baking paperdried peas For the filling: 1 sachet vanilla custard powder450 ml orange juice50 g sugar1 packet vanilla sugar1 tsp grated organic orange zest50 g butter Also: 1 jar (580 ml) wild blueberries1 heaped tablespoon cornflour (approx. 15 g)2 tbsp. grated coconut Preparation: 1. Put the flour in a bowl. Spread butter in small pieces on top. Add water and sugar. Chop everything with a knife to make dry crumbs. Then quickly knead everything by hand into a ...