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Blueberry Cream Cheese Tartlets

Delightful tartlets filled with sweet blueberries and creamy cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour For the tartlet crust
  • 0.5 cups unsalted butter, cold and cubed Keep butter cold for a flaky crust
  • 0.25 cups powdered sugar For sweetness in the crust
  • 1 each egg yolk Adds richness to the crust
  • 1-2 tablespoons cold water To help form the dough
  • 1 pinch salt To enhance flavor
For the blueberry filling
  • 1.5 cups fresh or frozen blueberries Thaw if using frozen
  • 0.33 cups granulated sugar For sweetness
  • 1 tablespoon lemon juice Adds acidity and brightness
  • 1 tablespoon cornstarch To thicken the filling
  • 2 tablespoons water To help cook the filling
For the cream cheese filling
  • 8 ounces cream cheese, softened Brings creaminess to the tartlets
  • 0.25 cups unsalted butter, softened To help achieve a smooth filling
  • 2 cups powdered sugar For sweetness and creaminess
  • 1 teaspoon vanilla extract Adds depth of flavor
For garnish (optional)
  • as needed Powdered sugar For dusting on top
  • as needed Fresh blueberries For decoration
  • as needed Lemon zest For a zesty finish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the flour, powdered sugar, and a pinch of salt.
  3. Cut in the cold butter until the mixture resembles crumbs.
  4. Whisk the egg yolk lightly and add to the bowl, along with cold water until a dough forms.
  5. Wrap the dough and chill in the refrigerator for about 20 minutes.
Baking the crust
  1. Roll out the chilled dough and press it into tartlet pans, pricking the bottoms to let steam escape.
  2. Bake for about 12-15 minutes or until golden brown. Set aside to cool.
Making the blueberry filling
  1. In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water.
  2. Cook over medium heat until the mixture thickens, stirring gently. Allow to cool.
Making the cream cheese filling
  1. Beat softened cream cheese and butter together until fluffy.
  2. Gradually add powdered sugar and vanilla extract until smooth.
Assembly
  1. Spoon blueberry filling into the cooled crusts and pipe the cream cheese mix over the filling.
  2. Garnish with powdered sugar, lemon zest, or fresh blueberries if desired.

Notes

Store leftovers in an airtight container in the refrigerator for a couple of days. Allow to reach room temperature before serving again. Feel free to experiment with different fruits or flavors.