Blueberry Burst Mousse Tarts
1 box (15 oz.) refrigerated pie crust
½ cup heavy whipping cream, chilled
2 tablespoons confectioners’ sugar
¾ cup Hammond’s Pantry Classics Blueberry Burst Dip
½ cup fresh blueberries
- Preheat oven to 375 degrees. Smooth out pie crust; with a 2-inch round biscuit cutter, cut out tart shells. Using a fork, poke a few holes in all shells.
- Lightly press each shell into 12 mini muffin tins. Freeze for 10 minutes and then transfer to preheated oven. Bake shells until they are lightly browned. Remove from oven and let cool in pan.
- Using an electric mixer, beat whipping cream and sugar in chilled bowl until stiff peaks form. Using a rubber spatula, gently fold in ½ cup Blueberry Burst Dip until mixture is completely blended and no white streaks remain.
- Scoop one small teaspoon of remaining Blueberry Burst Dip into base of cooled pie shells. Then, pipe or dollop each tart with a heaping tablespoon of mousse. Top with a fresh blueberry. Refrigerate until serving.
Yield: Makes 12 mini tarts
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