Phenomenal Phoods

Blueberry Lemonade Shortbread Tarts

Ingredients:

• Shortbread Tarts:
• 1 cup butter
• 1/2 cup brown sugar, packed
• 1 1/2 cups flour
• 1 Tbsp corn starch
• Blueberry Filling:
• 1/2 cup blueberry lemonade
• 1 1/2 Tablespoon corn starch
• Zest of 1 lemon
• 1/2 teaspoon salt
• 1 Tablespoon lemon juice
• 2 Tablespoons sugar
• 1 Tablespoon butter
• 2 cups blueberries (fresh or frozen)

Instructions:

1. Shortbread Tarts:
2. Preheat oven to 325 degrees F.
3. Combine all ingredients in a food processor until a dough forms (about 30 seconds).
4. Break off pieces of dough and roll into 1 1/2 inch balls. Place a ball in each spot in a mini muffin tin. Use the back of a measuring spoon to press the balls into a cup shape in the tin. Make sure the back of the spoon is floured to prevent sticking.
5. Bake at 325 degrees F for 15 minutes or until the edges are browned. The little tarts will puff up so just use your spoon to press them down again as soon as they come out of the oven while they are still soft.
6. Blueberry Filing:
7. Combine first 6 ingredients in a large pot on the stove. Cook over medium heat until thick and clear (as opposed to cloudy/murky). Add the butter and stir until melted.
8. Add the blueberries and stir to combine. Fill each of the shortbread tarts with the blueberry filling. I ended up with a little too much of the filling so you could probably cut this down a little or just have leftovers for ice cream.