How to make
First, prepare the cream for the tartlets, so that it has time to cool.
Heat the milk with the sugar and cream over a moderate heat, while being careful not to boil it.
Beat the egg yolks with the vanilla sugar and the starch, you can add a little milk to thin it out.
Pour them into the milk, which is on the stove, reduce the heat and stir, until the cream thickens (about 7 minutes).
Pour into a bowl and cover with cling film, so that it clings to the cream to prevent a hard crust from forming. Leave it to cool while you prepare everything else.
For the dough, mix all of the ingredients and knead, until a smooth dough is obtained. Tear it into balls (8-10 pcs.), place them in pre-greased 4″ (10-11 cm) diameter muffin tins and spread them out with your fingers, until the bottom and sides of the tin are evenly covered. Pierce the bottom with a fork, so that it does not rise during baking and put it in the freezer for 10-15 minutes. During this time, heat the oven to 360°F (180°C) and prepare the frangipane.
For it, put all the products in a blender and blend, but not into a fine mixture, but so that tiny pieces are visible.
Bake the finished tartlets for about 12-15 minutes or until they aquire a golden brown color around the edges, leave them to cool and remove them from the molds. Arrange them in a tray covered with baking paper and put a spoonful of frangipane in each one, until you run out. Brush the top with beaten egg white and bake in the oven for 3-4 minutes.
Leave the tartlets to cool again and fill them with the cream. To make it smooth and to make it look nice, it's best to blend it in a nutri blender and then either spread it with a spoon or fill it in a piping bag with a smooth tip, leave it for a few minutes in the fridge and then to pipe out the cream.
Arrange the blueberries on top of the cream, sprinkle the Blueberry and Cashew Frangipane Tartlets with powdered sugar and serve these magical tartlets.
Enjoy!
