It’s the time of year where we’re really enjoying the freshest fruits and vegetables. No, I’m not going to make you to eat more veggies! But, if you’ve got a slew of blueberries ( like we did ) this mini mousse tart will be the perfect summer treat.
Sometimes we find ourselves with out of town guests on a moments notice, which makes me SO giddy! Out of town guests means we’ll be spending the weekend exploring the town, homemade meals and morning patio conversations. These mini tarts are quick to make, so they’re perfect if you’re in a pinch ( waving hi to you, mom! ). The best thing about this little recipe is that we used some of the leftover blueberry syrup from our Blueberry Mules ( if you missed those, click over there now! ).
Blueberry Mousse Tart Recipe
Whipping Cream, Powdered Sugar, Blueberry Syrup, Graham Cracker Crumbs, Butter & Sugar
Start by mixing 1/3 cup melted butter, 1 1/2 cups of graham craker crumbs and 1/3 cup sugar. Once thoroughly mixed, Firmly press spoon fulls of mixture into muff pans to create mini tart crusts. Bake in 350 degree oven for 10-12 minutes until golden brown. Allow to cool.
In a bowl whip 2 cups heavy whipping cream and 1/4 cup powdered sugar until stiff peaks are formed.
Gently fold in 1 tablespoon of blueberry syrup. Transfer for piping bag and chill for 30 minutes.
Pipe mousse into graham tarts and drizzle with blueberry syrup. Serve immediately or store in fridge.