Eclectic Blueberry Cream Cheese Tarts

I went to Tagaytay for a wedding last December and came home with a box of blueberry tarts from Rowena’s. My son, Nathan, loved them so much and asked if I can make some for him. I never made tarts before but I do know how they are made since I read about them from Julia Child and saw countless demonstrations on cooking channels. I ended up baking a batch of blueberry tarts from a recipe which combines ideas from Paula Deen, my “Favorite Foods at your Fingertips” cookbook and another website that I can’t remember anymore. I guess this makes the recipe I am sharing “eclectic.” The tarts came out great. Try it too!

Eclectic Blueberry Cheese Tarts

For the pastry:
2 cups all-purpose flour
3 tablespoons granulated sugar
3/4 cups butter, cut into pieces
2 large eggs
pinch of salt
1 egg beaten (set aside for brushing)

For the filling:
1 pack cream cheese (8 oz)
1/2 cup confectioner’s sugar
1 teaspoon vanilla
1 cup whipped cream

For the topping:
1 can of Comstock Blueberry Pie Filling

For the tarts, place flour in a bowl and make a well at the center. Add in sugar, butter, salt and eggs into the well. Using a blender, mix the ingredients. Add just enough cold water to shape the dough into a ball. Wrap the dough in plastic wrap or cloth and place in the refrigerator for at least 2 hours.

After at least 2 hours in the refrigerator, return the dough to room temperature. Preheat oven to 400 degrees fahrenheit. On a flat surface, roll out the dough and line tart or muffin pans. I used a circle cutter to cut the dough. To avoid sticking, I used cupcake liners before placing the tarts onto my muffin pan.  Brush the tarts with beaten egg before baking them. Bake for about 15 minutes. Remove and let the tarts cool.

For the filling, whip the cream first and set aside. In another bowl, mix all the other ingredients together. Once properly incorporated, mix the cream cheese mixture and the cream mixture. I suggest cooling the cream before mixing in with the cream cheese mixture.

Assemble the blueberry tarts by spooning in the cream cheese filling onto the tarts. Top with prepared blueberry pie filling (usually Comstock).

Recipe yields 16 tarts. Enjoy!

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