Blueberry cheese tartlets
10
10
4
No
Ingredients
For the crust:
- 310 ml (1 1/4 cups) of Graham cracker crumbs
- 60 ml (1/4 cup) of melted butter
- 45 ml (3 tablespoons) of sugar
- 45 ml (3 tablespoons) of finely chopped Grenoble walnuts
For the garnishing:
- 125 ml (1/2 cup) of 35% whipping cream
- 1 container of 250 g of cream cheese, softened
- 60 ml (1/4 cup) of honey
- 2 to 3 drops of vanilla
- 250 ml (1 cup) of blueberries
Preparation
Side-by-side mode
For the crust:
- Preheat the oven to 350°F (180°C).
- In a bowl, combine crust ingredients. Divide the mixture among six 8.5-cm (3 1/2-inch) diameter tartlet pans. With the back of a spoon, press the mixture against the sides of the moulds to form a compact crust.
- Bake for 10 to 12 minutes. Remove from the oven and let cool.
For the garnishing:
- Using an electric mixer, whip cream on high speed until stiff peaks form. Transfer to a bowl.
- Using an electric mixer, beat cream cheese with honey and vanilla until creamy.
- Using a spatula, gently fold whipped cream into the cream cheese mixture.
- Divide mixture among crusts then tops with blueberries. Refrigerate for 2 hours.
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