Description
Delightful bite-sized desserts combining the zing of lemons and the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 tablespoon ice water
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour and powdered sugar in a bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and ice water until a dough forms.
- Roll out the dough and fit it into mini tart pans, pricking the bottoms with a fork to prevent bubbling.
- Bake for 15-20 minutes or until the tarts are golden brown. Let them cool completely.
- Beat the softened cream cheese and sugar until smooth. Add the lemon juice and zest, mixing until well combined.
- Spoon the lemon filling into the cooled tart shells and top each with fresh blueberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bake tart shells a day in advance and fill them on the day of serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg