American Pie Council

2014 Professional Recipe

Lemon Blueberry Tarts

Crust:
Lemon Blueberry Tarts
Evette Rahman
Professional Division
2014 AUI

Quantity - 4 Individual shells

Crust

4 AUI Fine Foods Tart shells

Lemon Filling
1 egg yolk
2 Tbsp cream cheese, softened
1/2 cup whipped topping
1/2 cup sweetened condensed milk
1/8 cup freshly squeezed lemon juice
1/2 Tbsp lemon zest

Blueberry Topping

1 cup fresh blueberries, divided
1/3 cup sugar
1 Tbsp instant tapioca
1 Tbsp cornstach
2 Tbsp lemon juice

Garnish

Sweetened whipped cream
fresh berries

Beat lemon filling ingredients together until well combined. Divide and spread evenly in tart shells.
In small saucepan over medium heat, cook 1/2 cup of blueberries and remaining filling ingredients. Stiring constantly until very thick. Remove from heat and stir in remaining blueberries. Cool. Divide and spread evenly over lemon layer in tart shells. Garnish with sweented whipped cream and fresh berries.





Filling 1:

Filling 2:

Filling 3:

Instructions: