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