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–+ servings
Mini blueberry cream cheese tarts.
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4.97 from 27 votes

Mini Blueberry Cream Cheese Tarts

These blueberry cream cheese tarts are ready in 20 minutes and are perfect when you need to make a quick fancy dessert. This simple, easy and effortless recipe takes advantage of ready to use tart shells that cut preparation time by half and make entertaining a breeze with cream cheese and blueberry filling that just melts in the mouth.
Course Dessert
Cuisine French
Keyword Blueberries, Blueberry, Blueberry Cream Cheese Tarts, cheesecake, cream cheese, mini tarts, tart
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 24 Minis
Calories 251kcal
Author Veena Azmanov
Cost $15

Equipment

Ingredients

Makes about 24 to 30 mini tarts

    For the tart shells (approx 30 SHELLS)

    • 1 ½ cup All-purpose flour
    • 4 oz Butter (1 stick) chilled, cubed, unsalted
    • ¼ tsp Salt
    • ¼ cup Sugar
    • 1 Egg yolk large
    • 2 tbsp Chilled water up to 4 tbsp

    Cream cheese filling

    Blueberry filling

    • ½ cup Blueberries fresh or frozen
    • 1 tbsp Cornstarch
    • 2 tbsp Water
    • 1 tbsp Sugar

    Garnish

    • 24 Fresh blueberries
    Metric - US customary

    Instructions

    Prepare tart shells

    • In the bowl of a food processor combine flour, salt, sugar – pulse a few seconds.
    • Add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency
    • Add the egg yolk – pulse some more
    • Add 2 to 4 tablespoons water until the mixture forms a dough
    • Transfer to a work surface – bring the dough together to form a disc
    • Wrap in cling wrap and chill in the fridge for about 15 minutes.
    • When chilled, roll small pieces of dough into a disc and line each tart shell. Cut off any excess at the edges. (see my video tutorial – three methods to make mini tarts)
    • Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess.
    • Place the tartlet in the fridge while you preheat the oven
    • Preheat the oven to 200 C / 400 F.
    • Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
    • Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes.
    • Cool the tarts completely before filling

    Cream cheese filling

    • Whip the cream to stiff peaks – set aside
    • In a separate bowl combine cream cheese, cornstarch, powdered sugar, lemon zest, lemon juice, and vanilla
    • Lastly, fold in the whipped cream
    • This cheesecake mixture is ready to use

    Blueberry filling

    • Combine blueberries, sugar, cornstarch, and water in a heavy bottom saucepan
    • Cook on med-low until the sugar has dissolved and the cornstarch is activated.
    • The blueberries should be thick and glossy.
    • Cool completely before using

    Assemble the tarts

    • Transfer cream cheese mixture to a piping bag with a star tip
    • Pie a swirls into each tart shells leaving a gap in the middle for the blueberry filling.
    • Using a spoon gently fill the gaps in the center with blueberry filling
    • Garnish with fresh blueberries
    • Enjoy!

    Video

    Nutrition

    Calories: 251kcal | Carbohydrates: 5.3g | Protein: 1.9g | Fat: 25g | Saturated Fat: 15.1g | Polyunsaturated Fat: 10.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 86mg | Sodium: 55mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 3.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg