Lemon Blueberry Cheesecake Tarts
Calories: 29
Adjust Servings Here: 6 tarts
Description
These lemon blueberry cheesecake tarts are a delightful fusion of tangy lemon, sweet blueberries, and creamy cheesecake, all nestled in a buttery, flaky crust. Each bite offers a burst of fresh flavors and a creamy, indulgent texture, making them a perfect balance of sweet and tart. Whether served at a gathering or enjoyed as a special treat, these tarts will impress with their vibrant flavors and elegant presentation.
Ingredients
For the Pie Crust
- 1¼ cups (155 g) All-purpose flour
- ¼ cup (28 g) Almond flour
- 2 tbsp (16 g) Powdered sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter chilled and cubed
- 1 large Egg yolk
- 2-4 tbsp Ice water
For the Cheesecake filling
- 4 oz (113 g) Cream cheese softened
- 4 oz (113 g) Sour cream
- ½ cup (120 ml) Heavy cream
- ½ cup (60 g) Powdered sugar
- 1 - 2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 large Egg
- ¼ cup (30 g) Cornstarch
For the Mixed berry topping
- 6 tbsp (90 g) Blueberry preserve or jam
- ¾ cup (110 g) Blueberries
- Powdered sugar for dusting
Instructions
- Combine - In a food processor, combine the flour, almond flour, powdered sugar, and salt. Pulse a few times to mix. Add the chilled, cubed butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs.1¼ cups All-purpose flour, ¼ cup Almond flour, 2 tbsp Powdered sugar, ½ tsp Salt
- Dough - Gradually add the vanilla extract and egg yolk while the food processor is running. Pulse some more. Then, add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.½ cup Unsalted butter, 1 large Egg yolk, 2-4 tbsp Ice water
- Chill - Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Shell - Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles slightly larger than the tart pans using a round cutter or a sharp knife. Press the dough into the tart pans, trimming any excess dough from the edges. Chill the tart shells while you make the filling.
- Preheat your oven to 375°F /190°C / Gas Mark 5.
- Cheesecake filling - In a mixing bowl, beat the softened cream cheese, sour cream, and heavy cream until smooth. Add the powdered sugar, cornstarch, lemon juice, egg, and vanilla extract, and beat until well combined.4 oz Cream cheese, 4 oz Sour cream, ½ cup Heavy cream, ½ cup Powdered sugar, 1 tsp Vanilla extract, 1 large Egg, ¼ cup Cornstarch, 1 - 2 tbsp Lemon juice
- Fill - Place one tablespoon of blueberry preserves in each tart shell. Spread it evenly. Then, pour the cheesecake filling on top, filling each tart shell almost to the top. Place a few fresh blueberries on top of each tart.¾ cup Blueberries, 6 tbsp Blueberry preserve
- Bake - Place the tart pans on a baking sheet and transfer to the preheated oven. Bake for 20-25 minutes, or until the edges of the crust are golden brown and the cheesecake filling is set.
- Cool - Remove from the oven and let cool completely on a wire rack. Once cooled, carefully remove the tarts from the pans.
- Garnish - Dust the tops of the tarts with powdered sugar.Powdered sugar
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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