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Sourdough Blueberry Brioche Tarts

Name: Sourdough Blueberry Brioche Tarts
Cook time: 20 min
Ingredients: 50 g whole milk; 100 g sourdough starter; 2 large eggs; 30 g granulated sugar; 300 g bread flour; 5 g salt; 1 stick unsalted butter, room temperature; 6 oz cream cheese; 3 tbs granulated sugar; 1/2 tsp vanilla; 1/2 cup frozen blueberries; 1 tsp corn starch; 1 tsp raw cane sugar

Written by Samantha Published on April 22, 2023 in Breakfast Recipes, Sourdough Recipes, Sweet Recipes

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Do you love a good homemade cheese danish, but hate laminating dough? Then this recipe is for you! Soft and dreamy sourdough brioche, velvety cream cheese filling, and tart blueberries make these sourdough blueberry brioche tarts irresistible!

I’m a sucker for a good sourdough danish! What I’m not so fond of is laminating the dough. It takes so much time and precision, more than I am often willing to commit.

These brioche tarts are my solution when I get the craving for a good sourdough pastry. There is no rolling or chilling, and up until you assemble your tarts the dough is very hands off.

Traditional brioche tarts are filled with a thick custard. Just like danish dough, custard is a pain to make and is hard to get just right. Did someone order scrambled eggs?

For this recipe I took the simple aspects of both classic pastries, and combined them to make these beautiful sourdough blueberry brioche tarts. They are delicious and easy. What more could you want from a pastry?

These sourdough pastries are the perfect treat to make for mothers day brunch.

Despite being hands off, sourdough brioche dough has a long proof time. Check out my sample bakers schedule to help you plan ahead.

Ingredients

Sourdough Brioche Dough

Milk – Milk is a lovely addition to this brioche dough. Use whole milk when making an enriched dough to get the highest fat content.
Sourdough Starter – Feed your starter 8-12 hours before you plan to mix the dough so that it is active, bubbly, and at its peak.
Eggs – Eggs are what give brioche bread its beautiful golden hue and airiness. Make sure to use whole eggs and not just egg whites.
Sugar – Sugar is what gives brioche bread its subtle sweet flavor. I like to use raw organic cane sugar when baking.
Flour – A strong bread flour is necessary when making brioche. Brioche dough has a high fat content, which makes gluten development difficult. The stronger your flour, the more successful the gluten development will be and the higher the quality of your final bread. I recommend King Arthurs Organic Bread Flour.
Salt – Salt strengthens the dough and enhances the flavor. I like to use sea salt and celtic salt in most of my baking.
Butter – Butter is really what makes brioche so tender and delicate. Use room temperature butter to make working it into the dough as easy as possible. To test if your butter is soft enough, press into it and if you can push all the way through without resistance, it is ready.

Cream Cheese Filling

Cream Cheese – Use cream cheese that has been softened. I like to take my cream cheese out of the fridge and let it set at room temperature during second proof.
Sugar – I use raw organic cane sugar when making cream cheese filling for my danishes or tarts.
Vanilla – Choose real vanilla over imitation to ensure the best flavor and cleanest ingredients.

Blueberry Topping

Blueberries – I used frozen blueberries in this recipe, but you can use fresh blueberries if it is what you have on hand.
Corn Starch – Corn starch helps thicken any juices that do release from your blueberries during bake.
Sugar – Sugar coats the blueberries and adds an extra touch of sweetness.

How to Make Sourdough Blueberry Brioche Tarts

Despite being hands off, brioche dough has a long proof time because its high fat content makes gluten development difficult. Check out my sample bakers schedule to help you plan ahead.

Step 1: Make the Dough

In a large mixing bowl whisk together the milk, sourdough starter, eggs, and sugar until they are fully combined.

Sift in the flour and salt, and mix until no lumps of flour remain.

Add the room temperature butter by hand or stand mixer until it is fully incorporated. To test if your butter is soft enough, press into it and if you can push all the way through without resistance, it is ready.

Step 2: Strengthen the Dough

After mixing the dough together, cover your bowl and allow it to rest for 30 minutes.

Once the dough is rested perform slap and folds, or mix in a stand mixer, until it is smooth and holds its shape, about 10-15 minutes.

Note: This is a very sticky dough, avoid the temptation to add more flour during strengthening. Adding more flour will result in brioche tarts that are tough and dry.

How to slap and fold:

Turn the dough out onto a well misted surface.
Lift the dough up and slap it down onto the work surface.
Then fold the dough over and onto itself.
Grab a new edge of the dough and repeat.
Continue these slap and folds until the dough is smooth and holds its shape.

Step 3: Bulk Ferment

Cover the dough with a damp cloth or plastic wrap, and allow it to bulk ferment for 12 hours at 71°F(21°C). This will take more or less time depending on the temperature of your home. Adjust accordingly.

Step 4: Shape the Dough

After bulk rise, turn the dough out onto a floured surface and divide it into eight equal portions using a bench scraper or knife.

To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.

Step 5: Second Rise

Place the balls of dough seam side down on a parchment lined baking sheet.

Drape a damp kitchen towel over the baking sheet, and allow the rolls to rise for about 6 hours at 71°F(21°C), or until they have risen about 50% of their original size. This will take more or less time depending on the temperature of your home.

Step 6: Make the Fillings

For the cream cheese filling, mix together the softened cream cheese, sugar, and vanilla in a small bowl until it is smooth and creamy.

In a separate bowl, toss the frozen blueberries, sugar, and corn starch. Then, set the fillings aside.

Step 7: Press and Fill the Tarts

After bulk ferment, flour the tops of your dough balls with all-purpose flour. Using the bottom of a glass or measuring cup, press down into each ball to create a well in the center. A slight twisting motion can help prevent the dough from sticking to the glass.

Then, add 1 heaping tablespoon of cream cheese filling into the center of each tart and spread it evenly throughout the well.

Top each tart with a large spoonful of blueberries.

Step 7: Bake

Preheat your oven to 350°F(180°C).

Bake the tarts on the center rack of your oven for 18-20 minutes, or until the edges turn a light golden brown.

Allow the tarts to cool for 15 minutes and sprinkle with extra sugar before serving.

Mix it Up

Not a fan of blueberries? Get creative and top these sweet pastries with things like;

Strawberries
Peaches
Blackberries
Raspberries
Chocolate Chips

How to Store Sourdough Blueberry Brioche Tarts

To store these brioche tarts, keep them sealed in an air tight container at room temperature for up to two days, or in the refrigerator for up to seven days.

Sample Bakers Schedule

8 PM (day 1): Mix your dough, strengthen, and cover to rise overnight.

8 AM (day 2): Divide and shape the dough.

8:30 AM (day 2): Cover for second rise.

1:30 PM (day 2): Assemble the tarts and filling.

2 PM (day 2): Bake.

2:30 PM (day 2): Store or serve.

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