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Blueberry Cream Cheese Tartlets

These delightful tartlets are filled with a creamy layer of cream cheese and a sweet blueberry filling, perfect for any gathering or as a nostalgic treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 each egg yolk
  • 2 tablespoons cold water
  • 1 pinch salt
For the filling
  • 1 1/2 cups fresh or frozen blueberries Thaw and drain excess water if using frozen
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For the cream cheese layer
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
For garnish
  • Powdered sugar (optional) For dusting
  • Fresh blueberries (optional)
  • Lemon zest (optional)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, combine the flour, powdered sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles fine crumbs.
  3. Add the egg yolk and cold water, mixing gently until the dough starts to come together.
  4. Chill the dough for about 20 minutes before rolling it out and pressing it into tartlet pans. Prick the bottoms with a fork and bake for 12-15 minutes until lightly golden. Let cool completely.
Filling
  1. Combine the blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Stir and cook until thickened and glossy.
Cream Cheese Layer
  1. In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
Assembly
  1. Spoon blueberry filling into each tart shell, then pipe cream cheese frosting on top. Garnish with fresh blueberries and powdered sugar if desired.

Notes

These are best served chilled. Store in the fridge covered with plastic wrap for 3-4 days. Use cold butter for a flaky crust. Consider adding a hint of cinnamon to the cream cheese for extra flavor.