Blueberry Tartlets

Thoroughly mix the flour and baking powder in a bowl.

Add 75 g sugar, 2 tbsp cream and the butter, and quickly knead everything into a smooth dough.

Shape the dough into a flat disk, cover and chill in the refrigerator for about 30 minutes.

Preheat the oven to 160 °C (fan) and prepare a muffin tin.

Roll the dough out thinly, cut 12 circles, place them in the muffin tin and press the edges firmly.

Prick the pastry bases several times with a fork.

Wash the blueberries, drain well and distribute them over the pastry bases.

Whisk the eggs, the remaining sugar and cinnamon in a bowl until frothy.

Stir the sour cream into the egg mixture until everything is homogeneous.

Evenly pour the egg-and-cream mixture over the blueberries in the molds.

Bake the tartlets at 160 °C (fan) for about 30 minutes, until the filling has set and is lightly golden.

Let the tartlets rest in the tin for 10 minutes, then carefully lift them out and cool completely on a wire rack.

Dust with powdered sugar if desired and serve with whipped cream.