Description
Delicate mini tarts with a buttery crust, creamy cheese filling, and fresh blueberry topping. Perfect for brunches or afternoon tea.
Ingredients
Scale
For the Crust:
- For Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2–3 tablespoons ice water
- For Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For Topping:
- 1 cup fresh blueberries
- 2 tablespoons blueberry jam
- 1 teaspoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 12-cup mini tart pan.
- Make crust: Pulse flour, butter, sugar, and salt in food processor until crumbly. Add water 1 tbsp at a time until dough forms.
- Press dough evenly into tart cups. Prick bottoms with fork. Bake 12 minutes until golden. Cool slightly.
- Make filling: Beat cream cheese, sugar, and vanilla until smooth. Add egg; mix just until combined.
- Divide filling among tart shells. Bake 15 minutes until set. Cool completely.
- Make topping: Warm jam with lemon juice. Toss with blueberries. Spoon over cooled tarts.
- Chill 1 hour before serving.
Notes
For neater edges, trim excess crust with knife after baking. Substitute raspberries or blackberries if preferred.