Blueberry Cream Cheese Tarts Directions. preheat oven to 35 °f. place a paper cupcake liner in each cup of a muffin pan. beat cream cheese with a handheld electric mixer until fluffy. add sugar and vanilla, beating well. add eggs, 1 at a time, beating well after each addition. place a vanilla wafer, flat side down, in each muffin cup. spoon cream cheese mixture over wafers. Blueberry filling. combine blueberries, sugar, cornstarch, and water in a saucepan and cook on medium heat until all the sugar has dissolved. bring to a boil and cook for 2 minutes more. remove from heat and cool completely. pro tip – the filling must come to a boil and it starts to go from opaque to glossy and shiny.
Blueberry Cream Cheese Tart Bake Or Break Place the cream cheese, mascarpone, and sugar in a large bowl. mix on medium high speed with a hand mixer until the mixture appear creamy, about 30 seconds. add the heavy cream and vanilla extract and beat on medium high speed until the beats leave tracks in the cream mixture and there are stiff peaks. Preheat oven to 400°f. line a half sheet pan with parchment paper or a silicone liner. unfold the thawed puff pastry on a lightly floured surface. roll just a bit to a thickness of about 1 8 inch. score the pastry about 3 4 inch from the edges all the way around. be careful not to cut all the way through the pastry. Mix together flour, sugar, and salt. add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. add ice water, and mix well. divide dough in half, and round each shape. wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours. Step 2: make the cream cheese chantilly. in a medium bowl, combine the heavy cream and white chocolate and heat in the microwave in 30 second intervals until completely melted and smooth. add the room temperature cream cheese and mix until fully combined. cover and place in the fridge for 2 3 hours or overnight. step 3: whisk.
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