Blueberries are so versatile and they are in season now. Last week we made these mini tarts and some decadent blueberry cream cheese squares.
Why make these tartlets
These tartlets don’t take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time. It’s easy. You can make the tart shells from scratch, but, buying the ready-made shells is a great way to make these quick, easy, and semi-homemade. And it’s simple. The blueberry filling takes less than 10 minutes to cook and the cream cheese filling another 10 minutes. Very versatile – I am using blueberry for the filling but you use any fruit fillings such as raspberry, blackberry, strawberry, or even curds such as lemon or orange. The ingredients are very few and easy to find. In fact, most of pantry staples.
Ingredients and substitutes
Cream Cheese – Use a good 38% or more cream cheese so you get the maximum cheese flavor. Since, low-fat cream cheese will make the consistency of the filling too soft. Whipping cream – I highly recommend using 35% fat whipping cream. Since, the low-fat versions will have too much liquid and not whip well to soft peaks. And, the excess moisture can cause the crust to get soggy. Powdered sugar – Use as much or as little as you need. I like to use less than then adjust when I am ready to fill. Blueberry filling – It takes no more than 5 minutes to make the blueberry filling. And yet, you can use store-bought ready to use from the jar.
Step by step: Blueberry cream cheese tartlets
Cream cheese filling
In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar to soft peaks – set aside. In a separate bowl, combine cream cheese, lemon juice, and vanilla extract – combine well making sure there are no lumps.Pro tip – I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment. Fold the whipped cream in the cream cheese mixture.Pro tip – Taste and adjust for sweetness and tang. If necessary add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking. This cheesecake mixture is ready to use
Blueberry filling
Combine blueberries, sugar, cornstarch, and water in a saucepan and cook on medium heat until all the sugar has dissolved. Bring to a boil and cook for 2 minutes more. Remove from heat and cool completely.Pro tip – the filling must come to a boil and it starts to go from opaque to glossy and shiny. That’s how you know it is done.
Assemble the tarts
Transfer filling to a piping bag and pipe a swirl into each tart shell leaving a gap in the middle for the blueberry filling. I’ve used a 2-inch tart shell.Pro tip – you can also do this with a spoon but the piping bag makes it easier and prettier. Using a spoon gently fill the gaps in the center with blueberry filling. Garnish with fresh blueberries Enjoy!
Frequently asked questions
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