This recipe is a delicious way to reap the antioxidant benefits that come from blueberries. It is a luscious dessert that you can enjoy without the guilt!
Preheat the oven to 400 degrees F. Melt the butter in a medium saucepan. In a food processor, add the cereal until it is pulverized. Combine the butter and ground cereal together in a bowl. Divide the mixture among eight 4-inch tart tins. Bake the crust for 5 minutes, remove, and drop the temperature to 325 degrees F. In a stand mixer, whip the chèvre, lemon juice, zest, honey, vanilla extract, and egg yolks together. If the blueberries are particularly tart, add an additional 1 tablespoon of honey. In a separate bowl, whip the egg whites until stiff peaks form. Fold in the blueberries and then the egg whites into the batter. Fill the tins and bake for 25 minutes or until the centers are set (a toothpick inserted in the middle will come out clean). Remove, cool, and drizzle with a little honey and garnish with mint.