Blueberry Cheese Tartlets 蓝莓芝士小挞
Blueberry Cheese Tartlets
I made these pretty, delicious Blueberry Cheese Tartlets during the holidays. It is a family all time favourite. The cheese tartlets are usually gone within a couple of minutes when served during our afternoon tea. These blueberry cheese tartlets are so easy to make and I like to serve them chilled. You can replace the blueberry jam with any berry jam, but I think blueberry is the the best. I’m definitely going to bake these tartlets again for the coming Chinese New Year!
Blueberry Cheese Tartlets
Ingredients
- Shell pastry
- 70 g salted butter
- 35 g icing sugar - sifted
- 130 g plain flour - sifted
- 10 g ground almond/almond meal
- 20 g egg - lightly beaten
- 1 tsp vanilla extract
Cheese filling - 125 g cream cheese
- 30 g caster sugar
- 10 g butter
- 1 small egg - 50g - lightly beaten
- 1/2 tbsp lemon juice + lemon zest from 1 lemon
- some blueberry filling - refer here for my blueberry filling
Instructions
- Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.
- Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for about 15 minutes.
- Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.
- Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add beaten egg into it till combined. Pour cream mixture into measuring cup or piping bag.
- Spoon about 1 to 1.5 teaspoon of blueberry filling into shell tarts. Pour cream mixture over blueberry filling till full.
- Gently spoon some blueberry filling on top of cream mixture. Using a skewer to create patterns.
- Bake in preheat oven at 170 deg C for about 10 mins or the tartlet surface clean to touch.
Notes
You can make your own blueberry filling (here) or store bought.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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蓝莓芝士小挞
塔皮材料（小挞杯作22）
- 70克含盐奶油
- 35克糖粉（过筛）
- 130克低筋面粉，10克杏仁粉
- 20克 蛋 （打撒）
- 1/2 汤匙 柠檬汁 + 1粒 柠檬皮屑
- 1小匙香草精
芝士馅料：
- 125克奶油芝士，30克幼糖，10克无盐奶油
- 1个蛋，打撒（50克）
- 适量蓝莓果酱 (可以自己做果酱 – 这里 – 或买现成的）
做法：
- 塔皮材料 – 把奶油，糖粉，过筛的粉料放入搅拌机内，混匀成粒状。
- 加入蛋和香草精，拌成面团，用保鲜膜包好，放进冰冻室15分钟。
- 拿适量面团（约13克），放入挞模里，将面团捏压至挞模边缘，修边。用叉子刺些洞洞在挞上。送入预热烤箱180度，烘烤15分钟。
- 芝士馅料 – 将芝士，糖，奶油，柠檬汁及柠檬皮屑搅拌至滑。加入蛋，拌均匀即可。把芝士馅料装入挤花袋中或量杯备用。
- 舀约1-1.5茶匙蓝莓酱入小挞杯内。最后把芝士馅料倒在蓝莓酱上，填满挞杯。再放上一点果酱在芝士馅上面，在挞上画出花纹
- 再放上一点果酱在芝士馅上， 用牙签在挞上画出花纹。
- 送入预热烤箱170度烤10分钟左右，或表面不沾手即可。
食谱来自于我的好朋友Jane
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Hi Ann, kindly advise to bake the pastry at which rack? And after filling the cream cheese to bake at the same rack level?
Yes Melinda, just place the tart shells and tartlets in the middle rack of the oven.
Noted. TQ Ann
Hi Ann, I baked these today with store bought tart shells. May I know how come the cheese filling was not puffy after baked but it sunk it a little at the middle where the jam was. Also, it was almost impossible to make any marbling effect with the jam as it was so thick. I used a toothpick and the jam I used was those for spread on bread. So is it I used the wrong jam? Thanks!
Hi Ai Li, My cheese tart also sand slightly after baked because there is no flour in the filling.
You may like to check this recipe from My Kitchen. She added some flour in the filling. Hope this helps.
http://mykitchen101en.com/blueberry-cheese-tart/
Hi Ai Li, Is the tart shells pre-baked? I’ve never used store bought tart and not sure about the quality. Sometime if the tart shells are too thin, it will get soggy after you added the filling or another reason your tarts were not fully cooked. If your jam is too thick, can dilute it with little hot water.
Hi Ann, yes the tart shells are already baked when I bought them. I did not mean that the shells turn soft but the cream cheese filling was not as fluffy after baked. The filling sank slightly in the middle where I put the blueberry jam. Anyway, to avoid this? I am planning to make these for my daughter’s Childrens Day class party this coming Friday; this will be her last Childrens Day celebration as next year she will be in secondary school (a youth) and also to celebrate PSLE is over!!! Thanks!
Such a lovely treat to start the new year! I would love one too!
Happy New Year, Ann! What a wonderful way to start the year with pretty Blueberry Cheese Tartlets!
Hi Ann, may I know can I use blueberry jam and can I bake these and store in the fridge in advance, just 1 day in advance? Thanks!
Hi Ai Li, Yes you can use blueberry jam but after keep the tarts for a day, you’ll find them a bit dry.
Thanks, Ann!
Oh wow looks so yumm would love to try one !! Happy new year Ann
Hi Ann, I would be very grateful if you could kindly translate how to make your own blueberry fillings in to English. Many thanks, Audrey
Hi Audrey, Please refer to my blueberry cheese brownies recipe for the blueberry compote in step 1.
https://www.anncoojournal.com/blueberry-cheese-brownies/
Hi Ann, kindly advise to bake the pastry at which rack? And after filling the cream cheese to bake at the same rack level?
Yes Melinda, just place the tart shells and tartlets in the middle rack of the oven.
Noted. TQ Ann
Hi Ann, I would be very grateful if you could kindly translate how to make your own blueberry fillings in to English. Many thanks, Audrey
Hi Audrey, Please refer to my blueberry cheese brownies recipe for the blueberry compote in step 1.
https://www.anncoojournal.com/blueberry-cheese-brownies/
Hi Ann, I baked these today with store bought tart shells. May I know how come the cheese filling was not puffy after baked but it sunk it a little at the middle where the jam was. Also, it was almost impossible to make any marbling effect with the jam as it was so thick. I used a toothpick and the jam I used was those for spread on bread. So is it I used the wrong jam? Thanks!
Hi Ai Li, Is the tart shells pre-baked? I’ve never used store bought tart and not sure about the quality. Sometime if the tart shells are too thin, it will get soggy after you added the filling or another reason your tarts were not fully cooked. If your jam is too thick, can dilute it with little hot water.
Hi Ann, yes the tart shells are already baked when I bought them. I did not mean that the shells turn soft but the cream cheese filling was not as fluffy after baked. The filling sank slightly in the middle where I put the blueberry jam. Anyway, to avoid this? I am planning to make these for my daughter’s Childrens Day class party this coming Friday; this will be her last Childrens Day celebration as next year she will be in secondary school (a youth) and also to celebrate PSLE is over!!! Thanks!
Hi Ai Li, My cheese tart also sand slightly after baked because there is no flour in the filling.
You may like to check this recipe from My Kitchen. She added some flour in the filling. Hope this helps.
http://mykitchen101en.com/blueberry-cheese-tart/
Hi Ann, may I know can I use blueberry jam and can I bake these and store in the fridge in advance, just 1 day in advance? Thanks!
Hi Ai Li, Yes you can use blueberry jam but after keep the tarts for a day, you’ll find them a bit dry.
Thanks, Ann!
Oh wow looks so yumm would love to try one !! Happy new year Ann
Happy New Year, Ann! What a wonderful way to start the year with pretty Blueberry Cheese Tartlets!
Such a lovely treat to start the new year! I would love one too!