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Blueberry Buckwheat Tartlets with Greek Yogurt Cream

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Ingredients: 

For the Buckwheat Tart Shells
5 1/2 ounces all purpose flour
3 1/2 ounces buckwheat flour
2 ounces sugar
pinch salt
1 egg yolk
4 ounces cold butter
2-3 ounces iced water

Greek Yogurt Pastry Cream
8 ounces whole milk
3 egg yolks
1 3/4 ounces sugar
3/4 ounce cornstarch
1/2 vanilla bean, scraped or 1t vanilla extract
1 ounce cold butter
6 ounces plain greek yogurt (non-fat, low-fat or full-fat will all work)

Blueberry Filling
12 ounces blueberries, divided
2T honey
2T Gran Marnier (optional)
Zest and juice of 1/2 orange


 

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