Description
Delightful mini tarts with a rich creamy filling and a shiny purple glaze, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 1–2 tablespoons cold water (as needed)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup blueberry or grape juice (or blueberry puree)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon lemon juice (optional)
Instructions
- In a food processor, mix the flour, sugar, and salt. Add cold butter and pulse until you see coarse crumbs. Add the egg yolk and pulse to combine. If it’s dry, add cold water, one tablespoon at a time, until the dough holds together.
- Place the dough on a floured surface and knead briefly. Wrap it in plastic and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the dough to about 1/8 inch thick. Cut circles and press them into mini tart pans or a mini muffin tin, trimming any excess. Prick the bottoms with a fork.
- Line the shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for another 5-7 minutes until golden brown. Let cool completely.
- Whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese with sugar until smooth. Add vanilla extract and lemon juice. Gently fold the whipped cream into this mixture.
- Spoon or pipe the creamy filling into the cooled tart shells. Smooth the tops.
- In a small saucepan, mix the juice (or puree), sugar, and cornstarch. Heat over medium heat, stirring constantly until thickened, about 2-3 minutes. Remove from heat and stir in lemon juice if using. Let it cool slightly.
- Spoon or drizzle the purple glaze over the filled tarts, covering them completely.
- Refrigerate the tarts for at least 1 hour to set the glaze.
Notes
Store any leftover tarts in an airtight container in the refrigerator. The glaze is best when freshly applied.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: dessert, mini tarts, creamy filling, purple glaze, sweet treats