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Lemon Blueberry Mini Tarts
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Ingredients:
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1 package Tenderflake Mini Tart Shells (18/box)
3 tbsp packed light brown sugar
½ cup sour cream
2 tsp vanilla
6 oz cream cheese
Zest of 1 lemon
1 ½ cups frozen blueberries
Icing sugar
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Method:
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Prepare Tenderflake Mini Tart Shells as per package directions. Remove with oven mitts, and set aside to cool. Put 1 ½ cups frozen blueberries in a bowl to thaw, and set aside. In a large bowl, blend together brown sugar, sour cream, and vanilla. Blend well, until sugar dissolves. In a separate bowl, beat cream cheese with a hand mixer until smooth. Add cream cheese mixture and lemon zest, and blend well. Fill the cooked and cooled mini tart shells with the cream cheese mixture. Place the thawed blueberries on top of each mini tart. Dust with icing sugar. Cover and refrigerate until ready to serve. Makes 18 mini tarts.
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