Another weekend, yet another blueberry recipe. That seems to be my mantra at the time. And now that mom gave me this nice Tupperware tartlet silicone form, I needed to give it a test run and decided to combine these two. Though I have a ton of frozen blueberries in the freezer, I bought some fresh berries. The season will soon be over, and then I can use the frozen ones. But until then, I will enjoy the fresh berries for as long as possible. One of my favourite blueberry recipes is my mom’s blueberry pie. And, no, the berries will not be baked. Only the crust. The crust is filled with a cheese-cream, and blueberries are sprinkled on top. Simplicity itself, but simply delicous too! So I decided to make mini-pies or tartlets. And they were just as good as their larger relative, but a lot cuter, I have to say!
2,5 dl all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1,5 dl unsalted butter, cut into 1/2-inch cubes
1 large egg yolk lightly beaten
Preheat oven to 200°C. Blend flour, sugar, and salt. Add butter and crumble it in, using your fingers, until mixture resembles coarse meal. Add the egg yolk. Mix together until moist clumps form. Cover with cling foil and chill in the fridge for 1 hour. Cut crosswise into 6 equal rounds. Press each round over bottom and up sides of 8 cm diameter tartlet pan. Pierce crusts with fork. Bake tartlet crusts until lightly golden, about 15 minutes. Cool crusts completely on rack.
1 dl whipping cream
80 g philadelphia cream cheese (1/3 of a regular pack)
2,5 tablespoons icing sugar
1 teaspoon vanilla essence
Whip the cream stiff. Stir in the cheese until smooth. Sift the icing sugar and vanilla, and stir into the mixture. Fill the cooled crusts with the cheese filling, don’t overfill them, but leave some room for the berries.
And then, bring out the blueberries (or another berry of your choice) and add them on top. Serve and enjoy!