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Blueberry and lemon curd puff pastry cups

Blueberry and Lemon Curd Puff Pastry Cups

  • Prep Time
    Prep Time: 2 hours
  • Cook Time
    Cook Time: 10-12 minutes
  • Serves
    Serves: 8-12
Cream Cheese Dough
  • 1 Cup all-purpose flour
  • 7 Tablespoons unsalted butter, cut into pieces, at room temperature, plus more for the pans
  • 3 Ounces cream cheese, cut into tablespoons, at room temperature
  • Pinch of salt
Lemon Curd
  • 1/3 Cup sugar
  • 1/3 Cup freshly squeezed lemon juice
  • 10 Tablespoons unsalted butter, cut into pieces
  • 6 large egg yolks
  • Grated zest of 1 lemon
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blueberries
Cream Cheese Dough
  • Combine the flour and salt in a food processor fitted with the metal chopping blade and pulse to combine. Add the butter and cream cheese and pulse about 10 times, until the mixture begins to clump together. Gather up the dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle, about 2 hours.

    Position the rack in the center of the oven and preheat to 400ºF. Butter two 12-cup miniature muffin pans. Divide the dough into 24 balls. One at a time, place a ball of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a pastry shell. (A wooden tart tamper, available at kitchenware shops and online, can help the job go quickly.) Pierce the shells with a fork. Freeze for 5 minutes.

    Bake until the shells are golden brown, 10 to 12 minutes. (The shells will slightly shrink during baking.) Let cool in the pans for 5 minutes. Carefully remove from the pans and cool completely. (The pastry shells can be stored in a covered container for up to 1 day.)
Lemon Curd
  • Put a wire sieve in a bowl and place near the stove. Whisk the egg yolks, sugar, and lemon juice together in medium bowl. Pour into a heavy medium saucepan and add the butter.

    Cook on med heat for about 10 minutes, whisking constantly, until thick and steaming. Immediately strain the curd through the sieve to remove any bits of cooked egg white. Stir the lemon zest into the curd. Press a piece of plastic wrap directly on the surface of the curd and let cool. Transfer to a covered container. Refrigerate until chilled and spreadable, at least 2 hours. (The curd can be stored in the refrigerator for up to 5 days.)
To Serve
  • Spoon the lemon curd into the pastry cups. Top each with 3 blueberries and a bit of candied lemon zest and serve immediately.
Calories 261.17
Total Fat 20.41 g
Saturated Fat 13.53 g
Cholesterol 155.19 mg
Sodium 159.39 mg
Total Carbohydrates 16.56 g
Dietary Fiber 0.65 g
Protein 2.93 g