Mini Blueberry Cream Cheese Chantilly Tarts (Edit recipe)

These mini blueberry cream cheese chantilly tarts are the perfect simple spring dessert! Made with a pre-made pecan crust, blueberry jam, a 3-ingredient chantilly cream, and fresh blueberries, these mini tarts are easy to throw together and fun to customize! Instead of blueberry jam and fresh blueberries, you can use your favorite type of jam and fruit. The silky cream cheese chantilly cream pairs well with just about any type of fruit or crust, and it tastes just like cheesecake! As a small batch recipe, it yields just 6 mini tarts, but it can easily be doubled and made ahead of time for a larger crowd!

1 hour

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	19 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	39 g
Sodium:	14 mg
Fiber:	0 g
Sugars:	14 g
Calculated per serving.

by Sloane's Table

View original recipe

Serves: 6

Ingredients

For the pecan crust:

1 Pecan Pie Crust, store bought
50 gram Unsalted Butter, melted

For the cream cheese Chantilly:

100 gram Heavy Cream (Whipping Cream)
54 gram White Baking Chips
70 gram Full Fat Cream Cheese, room temp

For the assembly:

100 gram Blueberry Preserves
Blueberries

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the pecan crust

Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.
In a large bowl, break up the pecan pie crust and stir in the melted butter.
Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon.
Bake the crust for about 10-15 minutes until evenly brown and set. Allow the crust to cool before adding the filling.

For 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.
After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment.
Whisk on medium speed until thick. Do not over whisk.

Notes

• Be sure to use block cream cheese and bring it to room temperature before mixing in the heavy cream and white chocolate. • Store the tarts in the fridge or freezer. If kept in the freezer, allow to thaw for a few minutes before eating. • This recipe can be made in a standard size tart shell, or can be doubled to make more mini tarts.