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The 4th of July is almost upon us, for all those American humans and robots out there, so naturally I felt the best color to embody in this recipe was LIGHT PURPLE. It doesn’t really get any more American than light purple.
Let’s just say that light purple is the result of taking the colors from the American flag – red, white, and blue – and mixing them together into a COOKIE DOUGH FOR YOUR ALL-AMERICAN PIE CRUSTS.
Sorry for the caps, I’m just very excited about this recipe and bursting with robot electricity. I wasn’t sure if the filling would taste like blueberry cookie dough but that’s exactly what it tastes it! Well, of course I shouldn’t have had my doubts, since it is, in fact, blueberry cookie dough and so should taste like one, but you know how fickle these recipes can be sometimes.
But we got lucky with this one, humans! I will say this though: because I wanted the cookie dough to be spreadable enough to fill the tart shells, it doesn’t have that almost chewy texture of regular cookie dough. It tastes just like it, but has a more ooey gooey feel to it. Which isn’t anything to complain about, if you ask me. Just make sure you don’t make the filling too gooey, because you still want it to hold its shape when you cut into the tarts.
I also had a can of black cherries hanging about, so I tried those too. (That’s why you see light pink tarts in the photos.) I didn’t quite like it as much as the blueberry cookie dough, but I would gladly try it again using bright maraschino cherries. Although I think maraschino cherries could make anything taste better. Try maraschino cherries and broccoli sometime! You’ll like it!
The filling is adapted from a sugar cookie dough recipe in The Cookie Dough Lover’s Cookbook, which is probably one of my favorite books ever.
Blueberry Cookie Dough Tarts
makes 8 small tarts
adapted from The Cookie Dough Lover’s Cookbook
8 store bought frozen mini tart shells
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 tbsp milk
1 tsp almond extract
1-1/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp canned blueberries, plus a little extra for garnish
whipped cream, for garnish
1. Bake tart shells according to packaging. Let cool completely.
2. In a medium-sized bowl, cream together butter and sugar. Stir in milk and almond extract. Add flour, salt, and cinnamon, stirring until completely combined. Mix in canned blueberries, using both the blueberries and the juice until you reach the desired texture. It should be about the spreading consistency of a thicker buttercream.
3. Gently spread cookie dough into cooled tart shells, filling them to the top. Garnish with whipped cream and a little extra blueberries and juice from the can.