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Blueberry Cream Cheese Tartlets

Delightfully sweet tartlets filled with fresh blueberries and creamy cream cheese frosting, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour Sifted
  • 1/2 cup unsalted butter, cold and cubed Essential for crust texture
  • 1/4 cup powdered sugar
  • 1 each egg yolk
  • 1-2 tablespoons cold water To bring dough together
  • Pinch of salt
For the filling
  • 1 1/2 cups fresh or frozen blueberries If using frozen, thaw and drain
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice Freshly squeezed for best flavor
  • 1 tablespoon cornstarch For thickening
  • 2 tablespoons water
For the frosting
  • 8 ounces cream cheese, softened Let sit at room temperature
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For flavor
For Garnish
  • to taste as needed Powdered sugar Optional
  • to taste as needed Fresh blueberries Optional
  • to taste as needed Lemon zest Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, powdered sugar, and a pinch of salt; whisk together.
  3. Add the cold, cubed butter, cutting it in until mixture resembles coarse crumbs.
  4. Add the egg yolk and just enough cold water to bring the dough together.
  5. Chill the dough for about 20 minutes.
  6. Roll the dough out and press into tartlet pans, pricking the bottoms with a fork.
Baking the Crust
  1. Bake the tart shells for 12-15 minutes or until golden brown.
  2. Remove from oven and let them cool.
Making the Filling
  1. In a saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water.
  2. Stir gently until the mixture thickens, then let it cool completely.
Preparing the Frosting
  1. In a bowl, beat the softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until creamy.
Assembly
  1. Spoon the blueberry filling into the cooled tart shells.
  2. Pipe the cream cheese frosting generously on top.
  3. Garnish with fresh blueberries, a dusting of powdered sugar, and lemon zest if desired.

Notes

Serve chilled for the best flavor. Use fresh blueberries for more intense flavor, and allow tartlets to chill before serving for optimal taste.