Blueberry Cream Cheese Tarts With Graham Cracker Crust Recipes

BLUEBERRY CHEESECAKE TART

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.

BLUEBERRY CREAM CHEESE TARTS

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 TARTS WITH GRAHAM CRACKER CRUST

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.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

BLUEBERRY CREAM CHEESE TARTS

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.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

YUMMY AND SIMPLE BLUEBERRY TORTE

Steps:

• Cream together the cream cheese, sugar, condensed milk, and lemon juice.
• Pour into graham cracker crust.
• Refrigerate about an hour to let it set.
• Top with blueberries and serve.
• Enjoy!

BLUEBERRY LEMON CREAM TARTS

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.

BLUEBERRY TORTE

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.