lemon-blueberry-tartlets

Mini Lemon Blueberry Pies

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Prep Time:
30 min

Cook Time:
30 Min

Servings:
8 Servings

Difficulty:
Easy

Prep Time:
30 min

Cook Time:
30 Min

Servings:
8 Servings

Difficulty:
Easy

INGREDIENTS

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 4 oz. cream cheese
  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 (14 oz.) can sweetened condensed milk
  • 1 large egg
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 3/4 C. fresh blueberries
  • Whipped cream
  • Honey

DIRECTIONS

  1. HEAT oven to 425°F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray.
  2. BEAT shortening and cream cheese in large bowl with mixer on medium speed until fluffy. Beat in flour and salt until crumbly dough forms. Divide evenly into prepared pans. Press onto bottoms and sides of pans. Place on baking sheet. Bake 7 minutes.
  3. WHISK sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 tsp. lemon zest. Pour into crusts.
  4. REDUCE heat to 375°F. Bake 15 minutes or until lightly browned. Cool completely on wire rack. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon zest.

Nutrition

Serving size
(1 of 8 tartletts)

  • Calories 490
  • Calories from Fat250g
  • Total Fat 27g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 70mg
  • Sodium 180mg
  • Potassium 0mg
  • Total Carbohydrates 53g
  • Dietary Fiber 1g
  • Sugars 34g
  • Protein 8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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