Description
Blueberry Cream Cheese Tartlets are individual portions filled with a creamy, tangy cream cheese filling and topped with juicy blueberries, all nestled in a crisp, buttery crust. Perfect for any occasion, these tartlets are easy to make and showcase the beauty of fresh blueberries.
Ingredients
1 ¼ cups All-purpose flour
½ cup Unsalted butter
¼ cup Granulated sugar
¼ teaspoon Salt
2–4 tablespoons Ice water
8 ounces Full-fat cream cheese
½ cup Granulated sugar
1 Large egg
1 teaspoon Pure vanilla extract
2 tablespoons Heavy cream
1 tablespoon All-purpose flour
1 ½ cups Fresh blueberries
2 tablespoons Granulated sugar
1 tablespoon Cornstarch
½ Lemon, juiced
Powdered sugar, for dusting (optional)
Instructions
- Prepare the Tartlet Crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the very cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini tartlet pan or muffin ti
- Roll and Form the Crusts: Roll out the chilled dough to about ⅛-inch thickness. Cut out 12 circles and press each into the prepared tartlet pan cups. Prick the bottom of each crust with a fork
- Make the Cream Cheese Filling: Beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract, then stir in the heavy cream and flour until just combined
- Prepare the Blueberry Topping: Toss the blueberries with sugar, cornstarch, and lemon juice in a separate bowl
- Assemble the Tartlets: Divide the cream cheese filling evenly among the prepared crusts, then spoon the blueberry mixture on top
- Bake the Tartlets: Bake for 20-25 minutes, until the crusts are golden brown and the filling is set. Allow to cool completely before removing from the pa
- Garnish and Serve: Dust with powdered sugar if desired, and serve at room temperature or chilled
Notes
Use very cold butter and water for a flaky crust.
Blind baking is optional but can help prevent a soggy bottom.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg