MEYER LEMON AND BLUEBERRY CHEESE TART
- 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
- 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
- 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
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
- 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.
- 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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- Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, about ½-inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Pierce the center of each pastry with a fork. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
- Bake the pastry shells for 15-20 minutes or until they puff up and are golden brown. Remove to a rack to cool completely. If needed, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation. Once cooled, store lightly covered at room temperature until ready to assemble.
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- With a standing mixer or a hand mixer, whip heavy cream until stiff peaks form. Add the ricotta cheese, honey, vanilla extract, and lemon zest. Beat until smooth.
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- In a medium bowl, combine pareve cream cheese, confectioner’s sugar, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Beat with a hand mixer until smooth and combined. Can be made up to 2 days in advance and refrigerated in an air tight container. Remove from refrigerator to soften before assembling tarts.
- In a small bowl, combine blueberries, sugar, remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest and stir.
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- Preheat oven to 375º Fahrenheit. Prepare a 9 inch round tart pan according to manufacturers instructions, buy spraying with coconut oil or lining with parchment, if desired.
- Place cream cheese in a medium bowl. using a hand mixer on low speed, blend the cheese until smooth. Mix in the granulated sweetener at low speed. When this mixture is smooth, blend in the egg, lemon extract, and lemon zest at low speed until combined, then whip at high speed until mixture is smooth and fluffy.
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- Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
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- Make the tarts: Divide pie pastry dough into 8 balls of dough. Roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim edges as needed. Pre-bake crusts at 350F 10 minutes, or until lightly browned.
- In a large bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Carefully pour mixture into pre-baked crusts. Bake tarts at 350F an additional 20-25 minutes, or until filling is set. Cool tarts on a wire cooling rack.
- Make the blueberry sauce: Combine blueberries, water, xylitol, and lemon juice in a medium saucepan over medium-high heat. Bring to a low boil, stirring constantly. In a small bowl, whisk cornstarch and water and add to blueberries. Continue stirring over medium heat until sauce is thickened and coats the back of spoon. Cool blueberry sauce.
- Assemble the tarts: Remove tarts from pans and place on individual serving plates. Pour blueberry sauce over tarts and top with whipped cream if desired.
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- Place the flour and salt in a food processor. Pulse 3-4 times to combine. Add the butter and continue pulsing until the butter is chopped up and the mixture looks like coarse cornmeal. A few larger pieces are fine.
- Remove 1/2 cup of frozen blueberries, and place in the refrigerator to thaw. The cooked berries will lose some of their shape, and these will serve as a garnish. (Note: if making the topping several days in advance, leave these blueberries in the freezer until the day of serving).
- In a medium-sized saucepan, whisk together the egg, yolks, and sugar until smooth. Place the cornstarch in a small bowl or ramekin and whisk in a small amount of the lemon juice to create a slurry. Add the slurry and remaining lemon juice to the saucepan, and turn the heat to medium.
(MINI) LEMON BLUEBERRY CREAM TARTS - A LATTE FOOD
- Using a small biscuit cutter (I used a 2 1/2" size), cut out small dough rounds, about 15-16 (once you cut out the rounds, if you want to use the scraps and re-roll the dough out, you could probably get 4-5 more dough rounds out).
- Gently flatten each dough round slightly before placing in a mini muffin tin. Using a fork, poke each dough round a few times (the release of air will keep the dough from rising too much). Bake for 9-10 minutes, or until the tart shells are lightly golden brown in color. Allow to cool completely.
- While the tart shells are cooling, make the lemon cream filling. With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the whipped cream cheese, 2 oz at a time, whipping well after each addition.
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- In the food processor, combine the flour, sugar and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add the water and the egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove the dough from the food processor and shape into a disc.
- In a saucepan off the heat, combine the sugar, cornstarch and lemon zest. Whisk in the eggs and egg yolks, then add the water and lemon juice.
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- Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until combined.
- Combine the flours, salt, and cinnamon together in a bowl, and add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk - the flatter the better. Chill until firm, at least an hour and up to two days.
- Preheat the oven to 325 degrees. On a lightly floured surface roll out the dough to be 1/8 inch thick. Use either a 3 inch round cookie cutter to cut out circles of dough, or cut out rectangles of dough to fit your desired tins. A tip: try to cut out pieces of dough that are as similar in size and shape to the pan as possible (this applies to full-size tarts as well) so that they are easier to maneuver and fit in, and are less likely to warp and tear as you're moving them around.
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- Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray or line with parchment paper.
- Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
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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.