Preparation : 20 minutes
Cooking : 10 minutes
Servings : 8 servings

Nut free l Egg free

Ingredients :
- 8 small tortillas
- 60 ml (1/4 cup) melted butter
- 60 ml (1/4 cup) sugar
- 1 packet of 250g cream cheese, softened
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 cup) icing sugar
- 80 ml (1/3 cup) 35% whipping cream
- 45 ml (3 tbsp) chopped fresh basil
- 1 jar of CARAMELS FAA wild blueberry and basil caramel, 315 g
- 180 ml (3/4 cup) wild blueberries

Instructions :

1. Preheat the air fryer to 180°C (350°F).

2. Using a 4.5-inch (11.5 cm) diameter round cookie cutter, cut discs from the tortillas.

3. Brush each side of the tortilla disks with butter, then sprinkle with sugar.

4. Place a few disks at a time in the air fryer basket. Cook for 2 to 3 minutes. Invert a muffin tin. In the empty spaces between the holes, gradually shape the disks into taco shells. Let stand until the taco shells are firm.

5. Beat cream cheese with vanilla, icing sugar, cream and basil in a bowl until creamy.

6. Fill a pastry bag fitted with a star tip with cream cheese mixture.

7. Divide the mixture into the taco shells. Garnish with caramel and blueberries.