Mini Blueberry Lime Tarts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Dainty tarts taht look almost too good to eat - but you will anyway!! 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.
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