BLUEBERRY & CREAM TARTS

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    8-oz. Sheet Frozen Puff Pastry, thawed

  • 1

    Egg, beaten

  • 6

    oz. Reduced Fat Cream Cheese, room temperature

  • 3

    Tbsp. Honey, divided

  • 3

    Tbsp. Fresh Lemon Juice, divided

  • Zest of one Large Lemon

  • 1

    Cup Fresh Blueberries

Directions

Oven to 375' 1. Unfold the the puff pastry and roll over it with a rolling pin about three time, just to thin it a bit. 2. Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment. My cutter was about 2'' diameter, you can use what you have, but use your better judgement to increase or decrease baking time. 3. Using a paring knife, score a 1/4'' thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 14+/- minutes. 4. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge. 5. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes. 6. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart (again, this will depend on the size). Put the blueberries in a bowl. Warm the remaining 1 Tbsp. honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last 1 Tbsp. of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature. * Garnish with fresh lemon zest and a sprinkle of powdered sugar if you please.

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