Blueberry Chocolate Tartlets

A generous portion of fresh blueberries and a good splash of black currant liqueur make these chocolate tartlets irresistible--serve dusted with cocoa powder or icing sugar. I have played with crust both with a buttery rich pastry and an unbaked healthy energy bar mixture. They were both very delicious!

Crust	Filling
Power bites crust Buttery spelt crust	250 g Fresh blueberries 1 Vanilla bean 200 ml Soya cream or whipping cream 250 g 50% Bittersweet chocolate, roughly chopped 100 g 85% Dark chocolate, roughly chopped 40 g Coconut oil or butter, at room temperature 2 tbsp Black currant liqueur or rum 1 tbsp Blueberry syrup or honey

Press the prepared crust mixture into the base and sides of the four 12-cm tartlet moulds with removable bottom or one 28-cm. Cover with plastic film and chill until ready for use.
Blend the fresh blueberries in your mixer until smooth. Cut the vanilla bean in half lengthwise and scrape out the seeds.
Chop chocolates into smaller even chunks and add into a large bowl. Place blueberry puree, soya cream, vanilla seeds and bean in a saucepan over a medium heat. Bring it to a simmer. Pour the hot blueberry-soya mixture over the chopped chocolate and let it sit for one minute. Stir until the chocolate has completely melted and smooth.
Now add in coconut oil, black currant liqueur and blueberry syrup. Stir until well combined and smooth. Pour the berry-chocolate mixture into the prepared tartlet crusts and chill at least 4 hours or overnight.