Mini Blueberry Lime Tarts

Submitted by Chef mariajane

"Dainty tarts taht look almost too good to eat - but you will anyway!!"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 12 tarts

ingredients

• 12 tart shells
• 1⁄2 cup pomegranate, and blueberry juice blend
• 1⁄4 cup sugar, divided
• 1 tablespoon fresh lime juice
• 1 tablespoon cornstarch
• 1 1⁄2 cups fresh blueberries
• 1 tablespoon lime zest, finely grated, divided
• 1⁄4 cup light ricotta cheese
• 1⁄4 cup sour cream, low-fat
• 2 teaspoons pure vanilla extract

directions

1. Bake shells according to package directions, and cool to room temperature.
2. Meanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and lime juice in a saucepan over medium heat and bring to a simmer.
3. Mix the cornstarch with 1 tablespoons cold water to dissolve and whisk it into the juice, stirring until it returns to a simmer and thickens. Stir in the blueberries and half the lime zest. Remove from heat and set aside.
4. On a bowl, mix the ricotta, sour cream, remaining sugar and vanilla until smooth. Divide the ricotta mixture among all tart shells. Top each with the blueberry mixture and garnish with a pinch of the remaining lime zest, if desired.
5. Chill 10-15 minutes until set, or refrigerate overnight in airtight container.