| BLUEBERRY TARTS |
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Created by Pastry Chef Jasmine Bojic (Tavern On The Green, NYC) Makes 4 tarts or 1 9-inch pie4 prepared graham cracker crusts (or 1 9-inch graham cracker pie shell) For the Blueberries: 1 tablespoon Crisco Pure Canola Oil 3 cups blueberries 2 tablespoons sugar 1 teaspoon lemon juice For the Mousse: 1-1/2 cups milk 5 egg yolks 2/3 cup plus 4 tablespoons sugar 2 tablespoons cornstarch, dissolved in 1/8 cup milk 1 cup heavy cream 5 ounces cream cheese, softened To prepare the blueberries, heat the Crisco Pure Canola Oil in a skillet. Add the blueberries, 2 tablespoons sugar, and lemon juice. Sauté just until the berries begin to pop, then remove from the heat and cool down to room temperature. Bring the 1-1/2 cups milk to a boil. Remove from heat. Whisk the egg yolks, 2/3 cup of sugar, and cornstarch mixture together. Pour 1/3 of the hot milk into the egg yolk mixture, whisking constantly. Now pour the egg yolk mixture into the pot with the remaining hot milk and whisk. Return the pot to the stove and bring the mixture back to a boil, whisking constantly. Cook for 3 minutes. Remove from heat, continue stirring, and let the mixture come to room temperature. In the meantime, whip the heavy cream with 4 tablespoons sugar until firm. Chill. Once the milk mixture has cooled down, whip the cream cheese into the milk mixture. Then fold in the whipped heavy cream. To make the tarts, spoon some of the blueberry mixture into the bottom of each tart shell. Top with cream cheese mousse mixture and drizzle remaining blueberry mixture over top. Serve. |
