Lemon Tartlets with Cream Fudge-Covered Wild Blueberries

Ingredients
  • 6 store-bought tartlet shells, baked according to package directions
  • 2 eggs
  • 2 egg yolks
  • ½ cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • ⅓ cup (80 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) lemon zest
  • 3 tbsp (45 mL) unsalted butter, diced
  • Frozen Verifruit wild blueberries covered in cream fudge chocolate, for topping
  • Icing sugar, for dusting (optional)
Bleuets au sucre à la crème
preparation time
15 minutes
Cooking time
5 minutes
Resting time
temps de réfrigération
Servings
6 tartlets
  1. In a saucepan, whisk together the eggs, egg yolks and sugar. Add the cornstarch and mix until smooth.
  2. Stir in the lemon juice and zest. Cook over medium heat, stirring constantly, until the mixture thickens.
  3. Remove from the heat, add the diced butter and stir until completely melted and incorporated.
  4. Allow the filling to cool slightly, then divide it evenly among the tartlet shells.
  5. Just before serving, top each tartlet with frozen Verifruit wild blueberries covered in cream fudge chocolate. Lightly dust with icing sugar, if desired.
Lemon Tartlets with Cream Fudge-Covered Wild Blueberries
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