Sunday, July 10, 2016

Blueberry-Cheesecake Tartlets


  • 1 ½ cups all-purpose flour
  • 1 cup powdered sugar
  • ½ teaspoon salt
  • 1 ½ sticks cold butter, 6 ounces, cut in small pieces
  • 1 lg egg

Cheese filling

  • 2 pkg cream cheese, softened
  • 3/4 c white sugar
  • 1 1/2 t lemon juice
  • 1 t vanilla extract
  • sour cream

Berry topping

  • 3 c washed, fresh blueberries

Make the Crust

  1. Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
  2. Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
  3. Using your fingertips, press dough evenly up sides of pan and onto the bottom.
  4. Prick the dough lightly with a fork.
  5. Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
  6. Preheat oven to 425˚F.
  7. Place tart on prepared sheet pan and bake for 10-12 minutes or until light golden brown. Cool completely.

Make the filling

  1. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
  2. Scoop out by tablespoons and coat the bottom of the baked crusts about 1/4\" thick. (Alternatively, you can use a pastry bag and pipe in the filling.)


  1. Sprinkle a single layer of blueberries over the top of each tartlet.

No comments:

Post a Comment