An easy, light, sweet, tart, spicy, chocolatey treat fit for any night or time!

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Blueberry Tarts

Ingredients/items:

• nonstick cooking spray
  
• 2 tbs sugar
  
• 1-1 1/4 tsp cornstarch
  
• 1/8 tsp (or just a pinch) cayenne pepper/chili powder
  
• 1/4 cup water
  
• 1 cup fresh blueberries
  
• 1 cup fresh raspberries
  
• 1 tbs sugar (you'll see why this is split off later)
  
• 1/4 tsp ground cinnamon
  
• 4 sheets frozen phyllo dough (9x14 inch rectangle), thawed

Directions:

1. Preheat oven to 375*F. Lightly spray 4 tart pans (rectangular is preferred, but you can use round ones, just make sure that you can make a lip with the dough on all sides when putting the sheets in) with the cooking spray and put them to the side.
2. In a small saucepan or pot, mix the 2 tbs of sugar, the cornstarch, and cayenne/chili powder. Stir in the water and half of the blueberries (make sure to thoroughly mix the cornstarch in!). Cook and stir over medium heat until mixture is thickened and bubbly. Fold in remaining blueberries and the raspberries, coating all with glaze; set aside off of heat.
3. In a small bowl, mix together 1 tbs sugar (told you~) and the cinnamon. Place one sheet of phyllo on a cutting board. Lightly coat with cooking spray (this is your adhesive) and sprinkle a light even layer of the sugar mixture. Lay the next sheet ontop and repeat process until all four are layered. With a sharp knife, cut the phyllo stack in quarters, lengthwise and crosswise down the middle. Ease the four stacks into the tart pans (careful! These things are delicate and can break easily!)
4. Bake the sheets for 8 minutes or until the shells are a golden color (they really do turn golden). Cool slightly, and carefully remove the shells from the pans (remember how delicate they are? now its x5, extra light and crispy).
5. Spoon the berry filling equally into the shells. Serve warm or cool.

Makes four

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This thing is delicious, they're easy to make, healthy, and god knows they look fancy when dressed up. I used Hershey's Chocolate Syrup, dark chocolate shavings, and confectioner's sugar (powdered sugar) to garnish it persay.

Enjoy~!