Easy and healthy mini tarts with cottage cheese and blueberry vanilla topping.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8tarts
Ingredients
230grPuff pastry or phyllo(better if homemade)
60grFrozen blueberries
half a teaspoonDate syrup
a few dropsVanilla extract
150grCottage cheese
50grCoconut cream (from a can)
Instructions
Preheat the oven at 200°C (or 400°F).
Lay flat your puff or phyllo pastry, then cut it into 8 round pieces.
Place each piece into the muffin tin sections and press gently.
Pierce the pastry with a fork to avoid forming bubbles and fill withpie weights (I used soy beans because they're small).
I didn't grease my muffin tin because it was made of silicon, but if you need to then grease it.
Bake for 15/25 minutes (mine took 25 minutes to bake)
In the meantime, prepare the blueberry topping: in a pan -at low heat - let the blueberries defrost with a teeny tiny amount of water and the date syrup.
Add the alcoholic vanilla extract so the alcohol can evaporate.
Let become syrupy and stir with a spatula to prevent sticking.
Make the cottage filling by mixing cottage cheese and coconut cream.[With COCONUT CREAM I'm referring to the creamy part of the coconut milk can.]
When the pastry is baked, let it cool down, then fill with cottage cheese + coconut mixture and top with blueberries' "compote".