Blueberry-fudge tarts
Prep Time
Price Per Serving
Cooking Mode
750 mL (3 cups) cup blueberries Compliments frozen wild blueberries
375 mL (1 ½ cups) cup cooking cream
125 mL (½ cup) cup all-purpose flour
500 mL (2 cups) cup brown sugar
1 recipe pie dough
750 mL (3 cups) cup blueberries Compliments frozen wild blueberries
375 mL (1 ½ cups) cup cooking cream
125 mL (½ cup) cup all-purpose flour
500 mL (2 cups) cup brown sugar
1 recipe pie dough
Directions
1Line 12 tart moulds with pie dough.
2Place the 12 tart shells side by side on a large baking sheet and bake in a 190°C (375°F) oven for 12 to 15 minutes, or until pastry is golden.
3Divide the fresh or frozen blueberries among the baked shells. In a large bowl, vigorously beat brown sugar, fl our and cream for 2 minutes, using a whisk.
4Divide mixture evenly over blueberries. Bake in the oven for 12 minutes at 190°C (375°F).
5Allow to cool and serve immediately.
6: To save time, replace the 12 tart shells by 24 frozen commercial mini-tart shells, baking according to package directions.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note