Blueberry Wonton Mini Tarts

This dessert is a play on a traditional mini tart, using wonton wrappers, instead of a fresh pastry dough. The blueberry filling is so refreshing, and is even sweeter with a homemade chamomile whipped topping. It’s sure to be hit at your next hang out or a fun dessert to share with lucky co-workers. Enjoy a Lemongrass Caipirinha cocktail (if you’re of legal drinking age) while preparing this dish. It’s sure to make the process more enjoyable.

Makes 12 servings


Chamomile Whipped Cream-

2 cups heavy whipping cream
2 tea bags, chamomile lavender
1/4 cup powdered sugar
1 tsp lemon zest

Pastry and Filling-

12 square wonton wrappers
1 egg white
16 oz whole blueberries, washed and drained
2 tsp freshly grated ginger
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice

non-stick cooking spray



Chamomile Whipped Cream: Prepare in advance 
In a medium sauce pan, heat cream to a boil.
Remove from heat and steep tea bags for 3 minutes.
Remove tea, squeezing any liquid from bags.
Pour in container and let cool for 15 minutes.
Cover and place in refrigerator. Let cool for at least 4 hours.
Pour cream in a chilled bowl.
Using a handheld mixer, beat for 2-3 minutes at medium speed.
Add in sugar and lemon zest.
Continue beating until peaks form.
Scoop whipped cream in pastry bag and top dessert.
 *Side Note: Have left over whipped cream? Keep in tightly covered container for 3 days in refrigerator.

Pastry and Filling- 

In a medium bowl, toss blueberries, sugar, ginger, cornstarch and lemon juice.
Cover and place in refrigerator until ready to use.

Heat oven to 350°

In a small bowl, whisk egg white and set to the side.

Spray a muffin tin with non-stick cooking spray.

Stack 2 wonton wrappers, then slice in 4 equal squares.

Press 1 small square into muffin cup towards the right, and then press another towards the left. You want to cover the bottom of the muffin cup with both squares.

Repeat with remaining wonton wrappers.

Using a pastry brush, gently brush each wrapper with egg wash.

Bake for 5 minutes. Remove from oven.

Using a 1/8 measuring scoop, fill each muffin cup with blueberry filling.

Bake for another 8-10 minutes, until pastry is cooked through.

Let cool for 15 minutes, then top with Chamomile Whipped Cream.


Like this recipe? Try out these complimenting Thai and Vietnamese inspired recipes.


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