Description
Delicious blueberry cream cheese tartlets perfect for any occasion.
Ingredients
Scale
- 1 package refrigerated pie crusts (2 crusts)
- 1 tablespoon sugar
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Roll out your pie crusts on a lightly floured surface and sprinkle a bit of sugar over them for a hint of sweetness in the crust.
- Use a round cookie cutter (about 3 inches) to cut out circles from the dough. Press each round gently into a mini muffin pan to create the tartlet shells. Prick the bottoms with a fork to prevent puffing.
- Bake for 10–12 minutes or until lightly golden. Let them cool in the pan for a few minutes before transferring to a wire rack.
- In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy. Spoon or pipe the cream cheese mixture into each shell, filling them about three-quarters full.
- In a small saucepan, combine 1/2 cup of the blueberries with water, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and turns glossy—about 3–5 minutes.
- Remove from heat and stir in the lemon juice, then gently fold in the remaining 1 cup of fresh blueberries. Let the topping cool slightly.
- Top each cream cheese-filled tartlet with a generous spoonful of the blueberry topping. Chill in the fridge for at least 30 minutes before serving.
Notes
- These tartlets can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg