Tartlets with blueberries and NUTELLA®
for 10 portions
For the shortcrust pastry
For the filling
Take the butter out of the fridge and let it soften to room temperature. Put the flour in a pile on the work surface and make a dip in the middle into which you will add the sugar, the butter cut into pieces, the yolk and the egg, the lemon zest, the vanillin and a pinch of salt. Knead it quite quickly, but avoiding warming up the dough (if this happens, rinse your hands in cold water), until all the ingredients are thoroughly combined.
Form a ball and sprinkle it with some flour, then wrap it in a cloth and put it in the fridge for about half an hour. Before using it, roll it out gently with a floured rolling pin to make a sheet of 5-6 mm thick.
With a correctly-sized round biscuit cutter, cut out discs to cover the bottom and sides of the tartlet moulds. Cover the pasta with aluminium foil and sprinkle some dried beans over the top. Put into a pre-heated oven at 220°C for about 8 minutes, then remove the beans and the foil and finally let them cool down.
Fill the tartlets with Nutella® and finally decorate with blueberries.