- Total time 2 hours & 45 minutes
- Portion size 12 servings
In food processor, pulse together flour, sugar and salt until combined; pulse in lard, a few cubes at a time, until mixture resembles fine crumbs. Repeat with butter, until mixture resembles coarse crumbs about the size of large peas, 6 to 8 pulses. Drizzle in ice water; pulse to form ragged dough. Wrap dough in plastic wrap; press into disc. Chill 1 hour.
Preheat oven to 350°F.
On floured surface, roll out dough to 1⁄8-inch thickness. Using 6-inch round cookie cutter, cut 12 circles from dough. Press into bottom and up sides of a 12-cup non-greased muffin tin. Bake until golden, 15 to 20 minutes. Remove from oven and let cool for 5 minutes.
Add sugars and cream to large pot. Cook over medium heat, stirring constantly, for 12 minutes.
Divide blueberries among pastry shells. Carefully pour sugar mixture over berries, being careful not to let them overflow. Let stand until sugar mixture has set, about 30 minutes. Serve warm or at room temperature.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 175 mg
- Protein 2 g
- Calories 385
- Total fat 21 g
- Cholesterol 20 mg
- Saturated fat 11 g
- Total carbohydrate 47 g