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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