Sour Cream Blueberry Tarts
Don’t you love the flowers — straight out of my garden!
Servings
20
Servings
20
Ingredients
Pecan Shortbread Tart Shells
Tart Filling
White Streusal Topping
Instructions
Pastry Shells
  1. In a large bowl, combine butter & powdered sugar; cream well. Add flavorings & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Using a 12-cup regular muffin tin, line with paper cups. Divide dough into 12 balls. Place one in each cup. With fingers, press dough evenly up sides & on bottom of paper cups. Set aside in fridge.
White Streusal Topping
  1. In a small dish, combine streusal ingredients until mixture forms coarse crumbs.
Tart Filling
  1. Preheat oven to 350 F. Gently rinse & dry blueberries. In a small bowl, combine all other filling ingredients & whisk together until smooth. Fold in blueberries. Divide filling evenly among the 12 pastry shells. Top with streusal & bake for about 25 minutes. ( Filling will rise slightly when set). Remove from oven; let cool for 5-10 minutes. Once cooled remove tarts from pan. The paper cups will come off easily, leaving a pretty little corrugated design.
Recipe Notes
  • Using fat free sour cream & egg substitute (simply egg whites) in the filling works well for reducing calories.
  • If you need a smaller amount of tarts, the recipe divides in half without problem.