Yogurt Blueberry Tartlet

Impromptu brunch!

The recipe, from my iffy memory:

1 pkg puff pastry shells (6 shells)
2 large eggs
3/8 cup sugar
zest of 1 lemon
vanilla extract
1 cup fat-free Greek yogurt
1/8 cup flour
1/2 pint blueberries

Makes 6, plus extra filling.
(I bet if you used two packages of puff pastry, you could make a full dozen.)
Approximately 250 calories per tartlet.

Roll out thawed puff pastry shells to 1/8 inch thickness. Pat into muffin tins, ensuring that there is no air trapped between the pastry dough and the tins. Cover the puff pastry in a layer of foil, and fill with uncooked rice, uncooked beans or pie weights. Bake at 350 for just under 20 min.

Meanwhile, beat 2 eggs with about 3/8 cup sugar for a few minutes, until light in color. Add the zest of one lemon and a few drops of vanilla extract. Fold in 1 cup of fat-free Greek yogurt. Gradually add flour, as needed, to thicken (I think I used about 1/8 cup).

Remove the puff pastry from the oven. Remove the weights and tinfoil. You should allow it to cool, but I sure didn't and it turned out just fine. Fill the puff pastry cups about halfway with the yogurt mixture. Push the blueberries (about half a pint) into the yogurt goo until the cups are completely full. Bake at 350 for about 20 minutes. Allow to cool to room temperature. Bon apetit!

You will have yogurt mixture leftover. I put my leftovers into a small pyrex baking dish, filled with blueberries, and baked for about 35 min. I chilled it for a crustless, cold dessert.