Here is my second entry for this fantastic contest……..I really do love blueberries and I am very very proud of how these tasty treats came out! Had one more but I am going to have to save it for next year I guess!
Bursting with Blueberries Mini Cream Beauties
For the blueberry filling:
1 cup fresh blueberries
1/2 cup dried blueberries
One lemon, zested and juice, zest finely chopped and reserved
Over medium low heat, combine blueberries and lemon juice. Bring to a simmer and cook until thickened, about 10 minutes. Set aside.
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners (preferably grease proof) and set aside.
For the crust:
2 cups plus two tablespoons flour, divided
2 sticks salted butter, frozen and cut in to small cubes
1/4 cup confectioner’s sugar
1/4 cup dried blueberries
In the bowl of a food processor (or in a bowl using a pastry blender) combine 2 cups flour, butter, confectioners sugar and salt. Plus until the mixture resembles a fine meal. Spoon a heaping teaspoonful of the mixture in to each prepared cup and press to form a crust on the bottom of the cup, reserving remaining mixture for the crumb topping.
Bake 10 minutes. Add remaining two tablespoons flour and dried blueberries to remaining crust mixture and pulse until combined. Pour mixture in to a small bowl and refrigerate until ready to use.
Meanwhile, prepare the cream filling and topping:
2 8 oz pkg. cream cheese, at room temperature
1 cup confectioner’s sugar
Reserved lemon zest
2 large egg yolks at room temperature
3 tablespoons corn starch
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup Lemoncello Liqueur (or defrosted lemonade concentrate if unavailable)
3/4 cup fresh blueberries
Combine all ingredients in the bowl of the food processor and process until smooth..
When crust is partially baked (after 10 minutes) remove from oven and spoon in 1 teaspoon blueberry lemon filling into the center.
Top with cream cheese mixture evenly, about 3/4 of the way up the cup, sprinkle 3 to 4 fresh blueberries on each
Top with reserved crust/dried blueberry mixture.
Bake for 28 to 30 minutes until center is set. Allow to cool and remove from pan when completely cool.