Blueberry Chantilly Tarts - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/2 c. sugar
1/2 c. water
2 Tbsp. lemon juice
1 pt. fresh or frozen blueberries
1 c. heavy cream, whipped
8 (3-inch) tart shells

Preparation

Mix together cornstarch and sugar in a medium saucepan; stir in water, lemon juice and 1 cup blueberries.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Cool to room temperature.
Fold in 1 cup blueberries.
Reserve a little whipped cream.
Fold in remainder of whipped cream into blueberry mixture. Spoon into tart shells.
Chill until serving time.
Garnish with remaining blueberries and whipped cream.
Yields 8 tarts.