1.Prepare the shortcrust pastry: put the flour and sugar in a bowl and slowly rub in the butter cut in cubes and at room temperature. Knead until it reaches an even consistency. Cover with cling film and allow to rest in a cool place for at least one hour.
2.Preheat the oven to 180°C. Roll out the pastry with a rolling pin and line small tart tins. Place greaseproof paper over the pastry and fill the tarts with baking beans (e.g.: chickpeas or lentils). Bake in the oven for approx. 15 minutes.
3.During this time mix the blueberries and the sugar in a bowl. Once the tarts are golden brown, allow to cool before adding the blueberries. Just before serving, place a generous rosette of Tête de Moine AOP on each tart.