Around this time every year, my daughter and I make the quick trip up north to Temecula to harvest blueberries at a berry farm. Even though it is always unbearably hot, we always have a great time. It always amazes me at just how many blueberries she can eat. But hey it’s fruit right…so no complaints.
I, however, have never really liked them apart from the occasional blueberry muffin. Anna and I go a bit over board when harvesting (anything for that matter) and we usually come home with enough fresh blueberries for 2 weeks and then enough to freeze for the rest of the year.
Well it is that time of year again, and I must make room for the new lot. Hence the back to back blueberry posts. The blueberry curd is smooth and silky, which is complimented perfectly by the flaky coconut scented shortbread crust. These mini tarts would be perfect for a picnic!
I saw this recipe on tasty kitchen and knew I had to make it! I cannot wait to try the same technique with other fruits! Can you imagine raspberry curd ?!?!?! For the original recipe/ posting visit BakeAholicmama.
- 1 cup sugar
- 1/4 cup butter
- 2 cups frozen blueberries
- 2 tbs of water
- 1 tsp lime zest
- 2 eggs , beaten
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon coconut extract
- 1 1/4 cups all-purpose flour
- In a medium sauce pan cook blueberries and water on medium low until slightly boiling.
- Smash up the berries to extract more juice.
- After about 10 minutes of cooking, strain the berries in a mesh strainer.
- Reserve the juice and discard the pulp.
- Return the juice to the pan and add the sugar and eggs.
- Cook on low for about 15 minutes. Slowly add in the butter, a tablespoon at a time, until melted. Cook for approximately 15 minutes more (on medium) or until the mixture has thickened and coats the back of the spoon.
- Once cooked, remove from heat and store it in a heat proof container.
- Preheat the oven to 350 degrees.
- Generously grease your mini cupcake pan with nonstick spray.
- In a mixer fitted with a paddle attachment, blend butter and powdered sugar.
- Add in flour, salt, and extract, mix until just combined.
- Scoop 1 in balls into each mini muffin cup. Cook for 6 minutes.
- Remove and make an indentation with the back of a spoon.
- Spoon a 1 tsp of the blueberry filling and return to oven.
- Bake for another 8 minutes. Allow to cool and sprinkle with powdered sugar.