Wednesday, July 4, 2012

Easy Blueberry Lemon Tarts

Happy Independence Day, America! I hope you're all having a wonderful 4th of July. Today we are driving to Oregon to visit my mom's side of the family. My grandmother's birthday is today, so we always celebrate with a big party! I thought I'd share a recipe with you today, as we're probably all stuffing our faces with yummy food and desserts.

I made this recipe recently for my friend's baby shower, and MUCH to my surprise, they were a hit! (I was surprised because my skills in the kitchen are a bit lacking.) Thanks Jenn for the awesome recipe, and to my sister for helping me with the glaze! Remember, I am an amateur cook, so if I can make these, so can you. The finished product looks much more impressive than the amount of work they take (isn't that the best kind of recipe?). Please ignore my messy oven...


Ingredients- Mini fillo shells (I used 3 boxes of the Athen's brand)
- Fresh blueberries
Filling:
- 8oz cream cheese
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp lemon zest
I doubled the filling recipe to fill 45 fillo cups, but probably could have made just one batch because there was a lot of filling left over.
Glaze:
- 1 TBS cornstarch
- 1/2 cup sugar
- 1 cup lemonade



Directions

1. Make glaze (which you will set in the fridge as you make the remainder of the dessert): In a small saucepan, combine cornstarch, sugar, and lemonade. Bring mixture to bubbling, which will happen quickly. Stir constantly for two minutes. Pour into a bowl and chill in the fridge, for about an hour.





2. Make the filling: Combine cream cheese, sugar, vanilla, and lemon zest into a large mixing bowl. Beat together until well-combined and fluffy. During this time I set the fillo cups out to thaw, as they were frozen before. This brand took 10 minutes to thaw.



3. I set the thawed fillo cups into mini-muffin tin cups in order to fill them. With a spoon, scoop filling into fillo cups. Press filling down so that it makes a little well. Set blueberries into the well. The fillo cups I used could fit about 3 blueberries.





4. Stir the glaze and then, using a spoon, pour a small amount of glaze over each tart. Final step: try not to eat every single tart by yourself.


Happy 4th of July!

2 comments:

  1. [...] recently posted this amazing recipe. Blueberry Lemon Tarts. Holy Heavens! I need to try [...]

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