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Blueberry Cream Cheese Tartlets

Delightful mini tarts filled with a rich cream cheese and blueberry filling, perfect for gatherings or a cozy afternoon snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed Ensure butter is cold for a flaky crust.
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1 to 2 tablespoons cold water Add just enough to bring the dough together.
  • 1 pinch salt
For the Blueberry Filling
  • 1 and 1/2 cups fresh or frozen blueberries Fresh is preferred, but frozen works well.
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
Optional Garnishes
  • Powdered sugar For dusting
  • Fresh blueberries For garnish
  • Lemon zest For garnish

Method
 

Preparation of Tart Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, powdered sugar, and a pinch of salt.
  3. Cut in the cold, cubed butter until the mixture resembles a crumbly texture.
  4. Add the egg yolk and just enough cold water to bring the dough together.
  5. Wrap the dough in plastic wrap and let it chill in the fridge for about 20 minutes.
Baking the Tart Shells
  1. Once chilled, roll out the dough and press it into tartlet pans.
  2. Prick the bottoms with a fork to allow steam to escape.
  3. Bake for 12 to 15 minutes or until golden brown, then let cool.
Making the Blueberry Filling
  1. In a saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water.
  2. Cook until the mixture thickens, then let cool.
Making the Cream Cheese Filling
  1. Beat together the softened cream cheese and butter until fluffy.
  2. Add the powdered sugar and vanilla extract, mixing until combined.
Assembly
  1. Spoon the blueberry filling into the cooled tart shells.
  2. Pipe the cream cheese frosting on top.
  3. Garnish with fresh blueberries and powder with powdered sugar.

Notes

Store any leftover tartlets in an airtight container in the refrigerator for about 3 days. You might find yourself sneaking bites at midnight! Chilling the dough helps achieve a flaky crust.