Elegant Blueberry and Earl Gray Tartlets: A Sophisticated Dessert with a Unique Twist

Elegant Blueberry and Earl Gray Tartlets: A Sophisticated Dessert with a Unique Twist

Let yourself be tempted by the refined flavors of these elegant Earl Gray blueberry tartlets, where the sweetness of fresh blueberries meets the aromatic charm of Earl Gray tea. Each pie features a buttery, flaky crust filled with a succulent blueberry filling and topped with delicate Earl Gray whipped cream. Perfect for any special occasion, these tarts are a delicious blend of classic and contemporary flavors, offering a sophisticated twist on a traditional dessert.


Why you'll love it: You'll love these Earl Gray Blueberry Tarts for their exquisite combination of flavors and textures. The tart crust is perfectly crisp and buttery, providing a wonderful contrast to the rich and juicy blueberry filling. Earl Gray whipped cream adds a subtle, fragrant note that elevates the dessert to a new level of elegance. These tarts are not only delicious but also visually stunning, making them a perfect centerpiece for any dessert table. They are ideal for those who appreciate a touch of sophistication in their treats.

Perfect occasion: These tarts are perfect for any occasion where you want to impress your guests with a unique and elegant dessert. They are ideal for afternoon teas, bridal showers, birthdays or any celebration that calls for a refined touch. Their beautiful presentation and delicious flavor also make them a great choice for a sophisticated dessert at a dinner party. Whether enjoyed with a cup of tea or on their own, these tartlets are sure to be a hit.

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Decorating Tips: For an extra touch of elegance, garnish each tart with a few fresh blueberries and a little powdered sugar just before serving. You can also add a small edible flower or a thin strip of lemon zest for a pop of color and a touch of sophistication. Serve the tartlets on a beautiful dish or in individual dessert plates to emphasize their charm. If you want to add a festive touch, consider using a decorative piping tip to swirl Earl Gray whipped cream on top.

Pie base:

  • 1 1/2 cups (6 3/4 oz) all-purpose flour, sifted
  • 1/4 cup (1 oz) powdered sugar, sifted
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (4 oz) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2-3 tablespoons of ice water
  1. In a large bowl, combine the flour, powdered sugar and fine sea salt.
  2. Blend the cold butter and egg yolk into the flour mixture using a pastry blender or with your fingers until pea-sized pieces form.
  3. Add the ice water a tablespoon at a time, mixing until the dough comes together.
  4. Form the dough into a disk, wrap in plastic wrap and refrigerate for an hour.
  5. Roll out the dough to 1/8 inch thickness. Cut into six 5-inch rounds.
  6. Press rounds into six 4-inch or 4 1/4-inch tart pans. Fix the bottom of the tart shells using a fork. Freeze for 30 minutes.
  7. Preheat oven to 375ºF. Place pie pans on a large baking sheet. Line each pie shell with a 6-inch round of parchment paper and fill with pie weights (dried beans or rice can be used as a substitute).
  8. Cook the tart shells for 12 minutes. Remove the parchment paper and pie weights, then continue baking until lightly browned, about 4 to 6 more minutes. Let cool.

Blueberry filling:

  • 4 cups of blueberries
  • 2/3 cup (4 5/8 oz) sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon of lemon juice
  1. Reserve 1 cup of blueberries. In a medium saucepan, combine the remaining 3 cups blueberries, sugar, cornstarch and lemon juice.
  2. Simmer over low heat until the blueberries are softened and the sauce thickens, about 5 minutes.
  3. Stir in reserved 1 cup blueberries during last minute of cooking. Remove from heat and let cool.

Earl Gray Whipped Cream:

  • 1 cup heavy whipped cream
  • 2 teaspoons of Earl Gray tea leaves or 1 tea bag
  • 2 tablespoons of sifted powdered sugar
  • 1 drop of purple gel food coloring
  1. Combine heavy cream and Earl Gray tea in a small saucepan. Heat until bubbles form around the edges.
  2. Transfer to a small bowl, cover with plastic wrap and let cool.
  3. Pass through a sieve to drain the tea leaves or remove the tea bag. Cover the surface with plastic wrap and refrigerate.
  4. Transfer ice cream to a large bowl. Whip with an electric mixer until thickened.
  5. Add the powdered sugar and food coloring separately, continuing to beat at high speed until stiff peaks form.


  1. Pour the cooled blueberry filling into the cooled pie shells.
  2. Spoon or spoon Earl Gray whipped cream over the blueberry filling.
  3. Optionally garnish with fresh blueberries, a pinch of powdered sugar or a small edible flower.


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