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Blueberry Cream Cheese Tartlets

Delicious and nostalgic tartlets filled with fresh blueberries and a creamy cream cheese topping, perfect for summer gatherings and sweet endings to meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

For the tartlet shells
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 each egg yolk
  • 1 to 2 tablespoons cold water Use enough until dough comes together
  • 1 pinch salt
For the blueberry filling
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For the cream cheese topping
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Powdered sugar for garnish, Fresh blueberries for garnish, Lemon zest for garnish

Method
 

Preparation of the tartlet shells
  1. Preheat your oven to 350°F.
  2. In a mixing bowl, whisk together the flour, powdered sugar, and a pinch of salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Add the egg yolk and mix in cold water gradually until the dough comes together.
  5. Wrap the dough in cling film and let it chill in the fridge for about 20 minutes.
Baking the tartlet shells
  1. Roll out the chilled dough and press it into tartlet pans, pricking the bottoms.
  2. Bake in the preheated oven for 12-15 minutes until golden brown.
  3. Let them cool on a wire rack.
Preparation of the blueberry filling
  1. In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water over medium heat.
  2. Stir gently until it thickens and let it cool to room temperature.
Making the cream cheese topping
  1. In another bowl, beat together the softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Assembling the tartlets
  1. Spoon the cooled blueberry filling into the tart shells.
  2. Top with the cream cheese frosting.
  3. Garnish with powdered sugar, fresh blueberries, or lemon zest if desired.

Notes

Store leftover tartlets in an airtight container in the fridge for up to three days. The crust may soften over time but will remain delicious.