Blueberry Cream Cheese Tarts
Indulge in the perfect balance of buttery, flaky pastry and luscious creaminess with these Blueberry Cream Cheese Tarts! Made with store-bought puff pastry for effortless preparation, these individual treats feature a velvety cream cheese filling sweetened with powdered sugar and kissed with vanilla. Crowned with a vibrant homemade blueberry topping, infused with fresh lemon juice for a zingy twist, each tart is a show-stopper. The edges bake to golden perfection, thanks to a light egg wash, creating a crisp, bakery-style finish. Ready in under an hour, these tarts are an easy yet elegant dessert or brunch option, perfect for impressing family and friends. Whether you're looking for a summer-inspired dessert or a cozy treat with seasonal fruit, these Blueberry Cream Cheese Tarts deliver in flavor, texture, and visual appeal.
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Recipe Information
Ingredients
- 1 package (2 sheets) Frozen puff pastry sheets
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 2 cups Fresh blueberries
- 2 tbsp Granulated sugar
- 1 tsp Cornstarch
- 1 tbsp Lemon juice
- 1 tbsp Water
- 1 Egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions. Once thawed, roll them out slightly to smooth the creases.
Cut the puff pastry sheets into 4-inch squares (you should get about 8 squares total). Place the squares on the prepared baking sheet, leaving some space between each piece.
Score a small border, about 1/2 inch from the edges, on each square without slicing all the way through. This helps the edges of the tarts puff up during baking.
In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat the mixture until smooth and creamy.
Spoon about 1 to 2 tablespoons of the cream cheese filling into the center of each pastry square, spreading it evenly but staying within the scored borders.
In a small saucepan, combine blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat until the blueberries begin to soften and the mixture thickens, about 5 minutes. Remove from heat and let it cool slightly.
Top each tart with a spoonful of the blueberry mixture, spreading it gently over the cream cheese filling.
Beat the egg in a small bowl and brush it lightly along the edges of the puff pastry to give it a golden sheen during baking.
Bake the tarts in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
Allow the tarts to cool on a wire rack for about 10 minutes before serving. Enjoy your fresh, flaky, and creamy blueberry cream cheese tarts!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 23.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
