BLUEBERRY CREAM CHEESE TARTS
I just watched Paula make this on TV. They look delicious! I reduced the sugar from 1 cup (personal preference) You can use other flavored pie fillings in place of the blueberry or even fresh fruit.
Provided by cookiedog
Categories Tarts
Time 30m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
- Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
- Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
BLUEBERRY CREAM CHEESE TART
DELICIOUS tart that is not only beautiful but is pretty easy to make. Recipe adapted from Debbie Fields', Great American Desserts.
Provided by hollyfrolly
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust:
- In a bowl combine the cookie crumbs and melted butter. Press the crust over the bottom and along the sides of the pan to form an even crust. Bake for 12 minutes. Remove pan and cool on a wire rack.
- Filling:.
- Mix cream cheese, eggs, sugar, vanilla and lemon peel in a mixing bowl. With an electric mixer, mix on medium speed until well combined and smooth.
- Spoon filling onto the prepared crust and spread evenly.
- Bake for 20 minutes until filling is firm.
- Remove tart from oven and cool on a wire rack.
- Topping:.
- Over a medium low heat, melt red currant jelly until liquified. Remove from heat and pour over rinsed, picked over blueberries. Combine well to coat berries.
- Spoon berries over the filling, cool for 15-20 minutes prior to refrigerating for at least 2 hours.
Nutrition Facts : Calories 323.5, Fat 19.9, SaturatedFat 12.1, Cholesterol 107, Sodium 109.4, Carbohydrate 33.6, Fiber 1.1, Sugar 27.2, Protein 4.1
BLUEBERRY CREAM TART
Provided by Food Network
Categories dessert
Time 2h55m
Yield 1 (10-inch) tart
Number Of Ingredients 12
Steps:
- Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
- Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
- Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
- Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
- Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
BLUEBERRY CREAM CHEESE TARTS
Make and share this Blueberry Cream Cheese Tarts recipe from Food.com.
Provided by kittycarol2
Categories Tarts
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Instructions.
- Preheat oven to 350 degrees F. Place a paper cupcake
- liner in each cup of a muffin pan.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and
- vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
- Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese
- mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve
- with blueberry filling on top, or pie filling of your choice.
Nutrition Facts : Calories 2856.7, Fat 182.1, SaturatedFat 106.3, Cholesterol 922, Sodium 1703.3, Carbohydrate 264.5, Fiber 1.4, Sugar 202, Protein 49.9
BLUEBERRY TART
Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
- Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g
BLUEBERRY CHEESE TART
Provided by Florence Fabricant
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grind the granola in a blender or a food processor to make crumbs. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform. The sides should come about one-and-a-fourth-inches high. Refrigerate while preparing the filling.
- Beat cream cheese until smooth. Beat in the sugar, beat eggs one at a time, the cream and vanilla. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes. Cool to room temperature and refrigerate at least two hours.
- Before serving spread the blueberries over the top of the cheese filling. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them. Chill before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 188 milligrams, Sugar 46 grams, TransFat 0 grams
BLUEBERRY CHEESECAKE TART
Make and share this Blueberry Cheesecake Tart recipe from Food.com.
Provided by Papa D 1946-2012
Categories Tarts
Time 3h20m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- For the crust, stir together graham cracker crumbs, 3 tablespoons sugar and melted butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom and place on a rimmed baking sheet; bake until crust is fragrant and golden brown, 10 to 12 minutes; remove from oven and let cool.
- For the filling, combine cream cheese, lemon juice and 2/3 cups sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hours or up to a day.
- To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top. Brush berries with heated honey, if desired.
Nutrition Facts : Calories 3736.4, Fat 247.8, SaturatedFat 139.6, Cholesterol 721.1, Sodium 1954.9, Carbohydrate 361.9, Fiber 11.9, Sugar 264.4, Protein 37.2
NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS
These two-bite tarts (three if you're daintier than I) are ideal for entertaining - they're perfect finger food, they look great, and they take - I'm not kidding - not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It's the perfect base for those beautiful bursts of blueberries.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
- Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
- Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
- Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
- Top each tart with three blueberries. Serve.
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
- Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
- Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
- Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
- Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.
BLUEBERRY CREAM CHEESE TARTS WITH GRAHAM CRACKER CRUST
These delicious little tarts are a unique and fresh take on blueberry cheesecake. I think the crisp graham cracker type pastry shell is the perfect foil for the soft and airy cream cheese custard filling. The crowing glory is a juicy fresh blueberry compote.
Provided by MarieRynr
Categories Dessert
Time 2m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
- Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
- Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
- Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
- For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
- Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
- To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
- To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
- You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.
Nutrition Facts : Calories 336.4, Fat 20, SaturatedFat 12.2, Cholesterol 107.2, Sodium 274, Carbohydrate 36.1, Fiber 1.5, Sugar 17.9, Protein 4.6
BLUEBERRY TORTE
This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.
Provided by FoodFan
Categories Desserts Cakes Cheesecake Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g
BLUEBERRY LEMON CREAM TARTS
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
Categories Berry Citrus Dessert Bake Cocktail Party Picnic Cream Cheese Blueberry Lemon Vanilla Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual tarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
- Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
- While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
- Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
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