What you need 12 mini tart shells 1/2 cup Pomegranate & Blueberry Juice blend 1/3 cup sugar 1 tbsp fresh lime juice 1 tbsp cornstarch fresh blueberries fresh blackberries 1/4 cup ricotta cheese 1/4 cup sour cream 1 tsp vanille extract
What you need to do Bake tart shells following package directions. Meanwhile, in a saucepan to medium heat, combine Pomegranate juice, 2 tbsp sugar and lime juice bring to a simmer. Dissolve corntarch with 1 tbsp cold water. Pour corntarch mixture into the juice, whisk until liquid thickens. Add blueberries and blackberries, stir and remove from heat.
In a medium bowl, mix ricotta, sour cream, remaining sugar and vanilla. Pour evenly mixture to tart shells. Top each tarts with blueberry mixture . Chill 15-20 minutes until set.
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