Mini Blueberry Lime Tarts
Dainty tarts taht look almost too good to eat - but you will anyway!!
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INGREDIENTS
Nutrition- 12tart shells
- 1⁄2
- 1⁄4
- 1tablespoon fresh lime juice
- 1tablespoon cornstarch
- 1 1⁄2cups fresh blueberries
- 1
- 1⁄4
- 1⁄4
- 2teaspoons pure vanilla extract
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DIRECTIONS
- Bake shells according to package directions, and cool to room temperature.
- Meanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and lime juice in a saucepan over medium heat and bring to a simmer.
- 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.
- 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.
- Chill 10-15 minutes until set, or refrigerate overnight in airtight container.
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