SERVINGS: 6 • COOK TIME: 20 MINUTES
- 6 Blueberry & Maple tortillas
- 1 cup fresh blueberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Mint leaves for garnish (optional)
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone muffin cups. Gently press each blueberry and maple tortilla into the muffin cups, shaping them to form tortilla cups. Ensure the tortillas come up the sides of the cups. In a small saucepan, combine the fresh blueberries, maple syrup, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5 minutes. Remove from heat and let it cool slightly. Spoon the blueberry mixture into the tortilla cups, distributing it evenly among them. Place the filled tortilla cups in the preheated oven and bake for 10-12 minutes, or until the tortillas are crisp and golden.
While the tortilla cups are baking, prepare the vanilla cream. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Once the tortilla cups are done, remove them from the oven and let them cool for a few minutes. Carefully remove the tortilla cups from the muffin tin and transfer them to a serving platter. Fill each tortilla cup with a dollop of vanilla cream, using a spoon or piping bag. Garnish with fresh blueberries and mint leaves, if desired.