Blueberry Lemon Cream Tarts Recipes

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MEYER LEMON AND BLUEBERRY CHEESE TART



Meyer Lemon and Blueberry Cheese Tart image

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

4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
3 tablespoons butter, melted
1 pound fresh blueberries
⅔ cup white sugar
1 tablespoon cornstarch
1 (8 ounce) container mascarpone cheese
3 tablespoons lemon curd
½ (8 ounce) container frozen whipped topping, thawed

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

BLUEBERRY-LEMON TART



Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

LEMON BLUEBERRY TARTLETS



Lemon Blueberry Tartlets image

These pretty little tarts with a creamy lemon filling are topped with whipped cream and fresh blueberries.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h15m

Yield 8

Number Of Ingredients 12

1 serving Crisco® No-Stick Cooking Spray
½ cup Crisco® All-Vegetable Shortening
4 ounces cream cheese, softened
1 ½ cups Pillsbury BEST® All Purpose Flour
¼ teaspoon salt
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel, divided
¾ cup fresh blueberries
4 tablespoons Whipped cream
2 teaspoons Honey

Steps:

  • Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
  • Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
  • Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 37.5 g, Cholesterol 57.5 mg, Fat 23.2 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10 g, Sodium 195.6 mg, Sugar 18.9 g

BLUEBERRY LEMON CREAM TARTS



Blueberry Lemon Cream Tarts image

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

1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-ounces) ramekins

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-LEMON TART



Blueberry-Lemon Tart image

Categories     Cookies     Bake     Blueberry     Lemon     Chill     Pastry

Yield serves 6 to 8

Number Of Ingredients 14

Pastry
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 egg, separated
2 tablespoons ice water
Filling
4 eggs
1 1/2 cups sugar
1/4 cup heavy cream
1 cup fresh lemon juice, about 5 lemons
Zest of 1 lemon
1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
  • Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
  • To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.

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Top Asked Questions

How do you make a blueberry lemon tart?
Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool. Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes.
How long do you bake blueberry crumble tarts?
Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. If using frozen blueberries, use without thawing to avoid discoloring the batter.
How do you cool a lemon tart Pan?
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.
Can you use glass bowl for passionfruit tart?
Since the passionfruit and lemon juices sit in the bowl for a long time, it makes a big difference in flavor when using a glass bowl. This recipe works best with a quick-read thermometer (FYI — I really, genuinely love my quick-read candy thermometer ), but you can wing it without one.

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