Don’t let the Monday blues get you down. The only blues you need are these two-bite (or three-bite if you take dainty bites) mini blueberry tarts. End Monday off right with a easy after dinner treat, check out the recipe below.
For Mini Tart Cups*
*You can make these yourself using the below recipe OR buy pre-made tart cups and skip to the filling recipe.
5 Sheets phyllo dough, thawed
4 tablespoons of melted butter
For the White Chocolate Whipped Cream Filling
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream
Approx. 3 cups fresh blueberries
Method: For Mini Tart Cups
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Either spray a mini muffin tin with cooking spray or brush tin with a little extra butter.
Melt butter and set aside. Grab your pastry brush and a pizza cutter - or kitchen knife and set aside. Also get a sheet of waxed paper the size of the dough sheets and a damp kitchen towel ready and set aside.
Open the package of thawed phyllo dough and lay 5 sheets of phyllo dough onto a clean dry surface or a cookie sheet. Take one sheet of dough and place on a large cutting board. Cover the rest of the sheets with the waxed paper and then the damp kitchen cloth (this is an important step as phyllo dough dries out extremely fast). Brush the sheet of phyllo dough with butter. Place another sheet on top and repeat until you have 5 sheets of dough total. Brush the top sheet with butter as well.
Cut the phyllo dough into 12 rectangles, of equal size. Pick up one rectangle and push the center into the bottom of the muffin tin holes. Press gently to form a cup shape. Repeat with the remaining dough pieces.
Bake until golden and slightly browned, about 10 minutes. Let cool completely before using.
Method: For the Filling
Place the chopped white chocolate into a medium sized mixing bowl and set aside. Then, rinse the blueberries using a colander and set aside.
Heat 1/2 a cup of the cream in a small saucepan until it is hot, but don't let it simmer. Pour the cream over the chocolate. Stir gently with a spatula or whisk until the chocolate is melted and the mixture is smooth. Let the chocolate/cream mixture cool until it is room temperature (do not skip this step). Beat the remaining 1 cup of heavy cream until it holds soft peaks. With the mixer on high speed, add the white chocolate/cream mixture and continue to beat until the mixture holds firm peaks, careful not to overbeat the mixture.
Spoon the mixture into the prepared tart shells. Top with fresh blueberries. Refrigerate until ready to serve.
Happy baking!
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