Blueberry Cream Cheese Tart
Blueberry compote and cream cheese filling tart recipe
Servings 10 tarts
Calories 260kcal
Cost RM30
Ingredients
- 10 Tart shells
Cream Cheese Filling
- 100 g Cream cheese
- 100 g Whipping cream
- 1 tsp Vanilla essence
- 1 tbsp Lemon juice
Blueberry Compote
- 50 g Oregon & Washington blueberries
- 2 tbsp Brown sugar
- 80 g Water
Garnishing
- 50 pcs Oregon & Washington blueberries 5 for each tart
- Mint leaf as needed
- Gold leaf as needed
Instructions
- To make blueberry compote, heat up a pan, put in fresh blueberries, brown sugar and water. Cook for 5 minutes on high heat, then 10-15 minutes on medium heat until it slightly thickens. Set it aside and let it cool before use.
- In a mixing bowl, whip cream cheese until soft and fluffy.
- In another mixing bowl, whip up whipped cream until it slightly thickens.
- To prepare the cream cheese filling, lightly fold in whipped cream into the fluffy whipped cream cheese.
- Add in lemon juice, blueberry compote, and vanilla essence and mix well.
- Fill the mixture into a pipping bag.
- Pipe the cream cheese filling onto baked tart shells.
- Decorate mini tarts with fresh blueberries, and garnish with mint leaf and gold leaf.