Blueberry cheese tartlets
10
10
4
No
Ingredients
For the crust:
- Preheat the oven to 350°F (180°C).
- In a bowl, combine crust ingredients. Divide the mixture among six 8.5-cm (3 1/2-inch) diameter tartlet pans. With the back of a spoon, press the mixture against the sides of the moulds to form a compact crust.
- Bake for 10 to 12 minutes. Remove from the oven and let cool.
For the garnishing:
- Using an electric mixer, whip cream on high speed until stiff peaks form. Transfer to a bowl.
- Using an electric mixer, beat cream cheese with honey and vanilla until creamy.
- Using a spatula, gently fold whipped cream into the cream cheese mixture.
- Divide mixture among crusts then tops with blueberries. Refrigerate for 2 hours.
Preparation
Side-by-side modeFor the crust:
- Preheat the oven to 350°F (180°C).
- In a bowl, combine crust ingredients. Divide the mixture among six 8.5-cm (3 1/2-inch) diameter tartlet pans. With the back of a spoon, press the mixture against the sides of the moulds to form a compact crust.
- Bake for 10 to 12 minutes. Remove from the oven and let cool.
For the garnishing:
- Using an electric mixer, whip cream on high speed until stiff peaks form. Transfer to a bowl.
- Using an electric mixer, beat cream cheese with honey and vanilla until creamy.
- Using a spatula, gently fold whipped cream into the cream cheese mixture.
- Divide mixture among crusts then tops with blueberries. Refrigerate for 2 hours.
