BLUEBERRY BUTTERMILK TARTS

The recipe I have here is unique. It's a cake recipe that I am using to make tarts. You can either bake the batter as a cake or you can prepare the crust/shell and spoon the batter into the crust. Once you did that it became a TARTS. So it is 2-1 recipe CAKE and TARTS

This is the type of cake that you can't mess up even if you tried. The lemon zest adds a special, unexpected touch of flavor. Add if you have on hand, but just the zest, not the juice. 

A note on the buttermilk: you can make your own by adding 1 teaspoon of apple cider vinegar to 1/2 cup of milk, to use for this recipe. You can substitute the butter for vegetable shortening to get a crumbly texture. 

For The Shell or Crust

225 gm plain flour

125 gm butter

55 gm icing sugar

1 egg, whisked

a dash of vanilla extract

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. 
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

For the Tarts Filling

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salts

56 gm unsalted butter, softened

2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries (about 5 oz)

1. Whisk together flour, baking powder, baking soda, and salt and set aside.
2. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
3. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
4. Carefully pour egg mixture into each tart shell.Scatter blueberries evenly over top and sprinkle.
5. Bake until cake is golden, 20 to 25 minutes. 

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Sebenarnya resipi yang saya gunakkan ini adalah resipi Kek yang hanya perlu dibakar begitu aje, tetapi saya olahkan menjadikan inti tart blueberry ini. Saya buat kulit tart dan letakkan adunan kek ini sebagai inti. Ditengah-tengah inti ini saya  paipkan blueberry jam serta fresh blueberry. Jadilah resipi 2-1, kalau dibakar begitu aje, resipi ini jadi Blueberry Lemon Cake, tapi kalau dibuat kulit tart maka jadilah Blueberry Tarts. Apa pun tidak perlu khuatir apa cara sekali pun kuih akan tetap jadi dan sedap.

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Next Post - Hot Dog For Supper.

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