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1
For the tartlets, preheat oven to 200u00b0C (approximately 400u00b0F).
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2
Soak flax seeds in a bowl of water.
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3
In a bowl, mix flour and sugar.
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4
Add butter and mix with fingers or pastry blender until mixture reaches consistency of coarse sand.
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5
Add the drained, hydrated flax seeds and vanilla extract and mix well.
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6
Divide dough evenly into tartlet shell molds and press firmly into place, so that a thin layer of crust covers the base and sides.
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7
With a fork, pierce base of crust. Bake in preheated oven for about 11-13 minutes.
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8
Remove tartlet shells from molds and let cool completely on a wire rack.
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9
For the blueberry curd, heat blueberries and water in a saucepan.
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10
Simmer until blueberries are tender.
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11
Remove some blueberry juice and reserve.
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12
Blend the remaining juice with the blueberries.
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13
Strain through mesh sieve or cheesecloth and return to the pan.
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14
Add butter, sugar and beaten eggs to pan.
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15
Cook over low heat and stir constantly until mixture thickens, about 10 minutes.
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16
Let cool.
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17
For the mascarpone mousse, beat egg white until soft peaks form.
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18
Mix mascarpone with sugar and cream.
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19
Fold egg whites into mascarpone mixture.
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20
If desired, prepare gelatin with reserved blueberry juice and powdered gelatin (or agar).
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21
To serve, assemble tartlets. Fill tartlet shells with curd, top with mascarpone mousse and decorate with blueberry gelatin.
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22
Serve immediately.
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23
Tip: Assemble tartlets just before serving, so that shell remains crispy.
