When life gives you blueberries, you have to make something delicious out of them. Like these blueberry lemon mini tarts.
This is a recreation of some passion fruit tarts I made too many summers ago. It seems like eons ago when I felt the warm gusts of wind against my bare face and sun-kissed cheeks. I was transported back to those magical carefree moments when I spotted punnets upon punnets of fat blueberries on the shelves of the local supermarket. I made the recipe almost exactly as I did back then, only replacing the passionfruit puree with freshly squeezed lemon juice.
I also broke out my new oblong tart molds which I love to death because of how chic they make the finished product look. I’d like to think I’ve improved on my blueberry stacking skill as well – working with a smaller surface area and stacking them higher is key for the perfect looking hill.Print
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.