Blueberry Cream Cheese Tarts

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/3 tbsp Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Bread & Baked Goods

  • 4 pieces 3 to 3 1/4 in diameter ready-to-fill tart shells

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Heavy whipping cream

• Other

  • 1½ cups (225g blueberries (rinsed and thoroughly drained

Found on teatattler.com

Description

Directions

• Combine ½ cup (75g) blueberries, lemon juice, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan over medium heat. Stir to dissolve sugar, about 4 to 5 minutes. Removed and set aside to cool.
• In a large bowl, combine heavy whipping cream and 1 teaspoon sugar. Whip with electric mixer until soft peaks form. Set aside.
• In another bowl, whip cream cheese until smooth. Fold in half of the whipped cream.
• Grind toasted sliced almonds until fine.
• Place tart shells on a large plate. Fill each shell with a teaspoon of ground almonds.
• Top with a tablespoon of cream cheese mixture. Then, divide remaining blueberries equally among the 4 tart shells.
• Top each tart with whipped cream and drizzle with blueberry sauce. Sprinkle with remaining ground almonds.

Nutrition