Preheat oven to 350, with baking sheet on middle rack.
Hand mix millet with softened butter, granulated sugar & coriander until well combined. Press mixture with your fingers and back of spoon evenly and firmly onto bottom & sides of four 3 3/4 in, tart pans.
Put tart pans on preheated baking sheet & bake crust until slightly darker, about 10 minutes, Cool 10 minutes on a wire rack. Gently push the bottom of each tart pan to loosen the crust, then invert crust onto your hand and place on a serving plate,
Whisk together brown sugar, sour cream & vanilla in a small bowl until sugar is dissolved. Beat the cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture, beating until combined.
Divide cream cheese filling among tart shells. Blend blueberries, lemon juice & zest, spreading evenly over cream filling. Dust with confectioners sugar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 231 (69%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 72.9mg||22 %|
|Sodium 112.9mg||4 %|
|Potassium 138.4mg||4 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.1g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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