Easy to assemble Blueberry Cream Cheese Tarts using ready-to-fill tart shells. Only minutes to prepare the toppings and sauce on the stove top. | TeaTattler.com
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4 from 1 vote

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 440kcal
Author: Linda Ooi

Ingredients

  • 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.
    Blueberry Cream Cheese Tarts-7
  • 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.
    Blueberry Cream Cheese Tarts-8