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Blueberry Cream Cheese Tartlets

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Mini golden tart shells filled with creamy vanilla-infused cream cheese and topped with fresh blueberries and a glossy berry glaze. A vibrant, elegant dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 1–2 tbsp cold water
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 2 cups fresh blueberries
  • 1/4 cup blueberry jam or preserve (optional: slightly warmed and strained)
  • 1 tbsp lemon juice
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or tartlet tins.
  2. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
  3. Add egg yolk and cold water gradually until dough begins to come together. Do not overmix.
  4. Press dough evenly into tartlet tins. Prick the base with a fork and chill for 15 minutes.
  5. Bake the tart shells for 12-15 minutes or until lightly golden. Let cool completely.
  6. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  7. Slowly add heavy cream and beat until light and fluffy.
  8. Pipe or spoon the cream cheese filling into each cooled tart shell.
  9. In a small bowl, toss blueberries with lemon juice and lemon zest.
  10. Spoon blueberry mixture over the cream cheese filling.
  11. Drizzle with warmed blueberry jam for a glossy finish.
  12. Chill tartlets for 30 minutes before serving.

Notes

  • Chill the tart dough before baking to prevent shrinkage.
  • Use full-fat cream cheese for best texture and flavor.
  • Blueberry jam glaze adds a beautiful shine and extra sweetness.

Nutrition

Keywords: blueberry tartlets, cream cheese tart, mini desserts, berry dessert, summer tart

Find it online: https://epicrecipebox.com/blueberry-cream-cheese-tartlets/