Blueberry Chantilly Tarts

1. 1

   Mix together cornstarch and sugar in a medium saucepan; stir in water, lemon juice and 1 cup blueberries.

2. 2

   Cook over medium heat, stirring constantly until mixture thickens and boils.

3. 3

   Cool to room temperature.

4. 4

   Fold in 1 cup blueberries.

5. 5

   Reserve a little whipped cream.

6. 6

   Fold in remainder of whipped cream into blueberry mixture. Spoon into tart shells.

7. 7

   Chill until serving time.

8. 8

   Garnish with remaining blueberries and whipped cream.

9. 9

   Yields 8 tarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.