Blueberry Cream Cheese Tarts Using Ready-to-Fill Tart Shells

Easy to assemble Blueberry Cream Cheese Tarts using ready-to-fill tart shells. Only minutes to prepare toppings and sauce on stove top.

The summer heat is in high gear here in Minnesota. With the incessant rain comes the humidity. Sweet desserts are a relief from the muggy weather but I loathe to turn on the oven. Good thing I chance upon some ready-to-fill tart shells for these mini Blueberry Cream Cheese Tarts.

Only Minutes to Prepare

It took only a few minutes to prepare the blueberry sauce on the stove while the sliced almonds were toasting in the toaster oven. The rest of the cool ingredients were whipped up in no time at all. Even the assembly of the tarts were a breeze.

Please do not omit the ground almonds as they provide texture and fragrance. They were were a quick and easy treat for the family. We really enjoyed them.

Similar Products Used in Making These Blueberry Cream Cheese Tarts

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Keebler Ready Crust Pastry Tart 3 inch 72 per case
Keebler Ready Crust Mini Graham Cracker Pie Crusts, Pk Of 3

Print Recipe

4 from 1 vote

Blueberry Cream Cheese Tarts

Easyto assemble Blueberry Cream Cheese Tarts using ready-to-fill tart shells. Onlyminutes to prepare toppings and sauce on stove top.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Blueberry cream cheese tarts, blueberry tarts

Servings: 4

Calories: 440kcal

Author: Linda Ooi

Ingredients

• 1½ cups blueberries (rinsed and thoroughly drained) (225g)
• 1 tbsp lemon juice
• 1 tbsp + 1 tsp sugar
• ½ cup heavy whipping cream (120ml)
• 1 tsp vanilla extract
• 2 oz cream cheese (softened) (55g)
• 4 pieces ready-to-fill tart shells (each one measuring 3 to 3¼ in diameter)
• ¼ cup sliced almonds (toasted) (30g)

Instructions

• Combine ½ cup (75g) blueberries, lemon juice, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan over medium heat. Stir to dissolve sugar, about 4 to 5 minutes. Removed and set aside to cool.
• In a large bowl, combine heavy whipping cream and 1 teaspoon sugar. Whip with electric mixer until soft peaks form. Set aside.
• In another bowl, whip cream cheese until smooth. Fold in half of the whipped cream.
  
• Grind toasted sliced almonds until fine.
• Place tart shells on a large plate. Fill each shell with a teaspoon of ground almonds.
  
• Top with a tablespoon of cream cheese mixture. Then, divide remaining blueberries equally among the 4 tart shells.
• Top each tart with whipped cream and drizzle with blueberry sauce. Sprinkle with remaining ground almonds.