Blueberry Cream Cheese Tarts With Graham Cracker Crust Recipe

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Blueberry Cream Cheese Tarts With Graham Cracker Crust
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Ingredients
17
Count
Nutrition
310
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
  2. Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
  3. Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
  4. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
  5. For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
  6. Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
  7. To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
  8. To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
  9. You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.45 Kcal (1300 kJ)
Calories from fat 161.86 Kcal
% Daily Value*
Total Fat 17.98g 28%
Cholesterol 94.41mg 31%
Sodium 209.37mg 9%
Potassium 105.14mg 2%
Total Carbs 33.03g 11%
Sugars 17.18g 69%
Dietary Fiber 1.21g 5%
Protein 4.97g 10%
Vitamin C 2.4mg 4%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 50.7mg 5%
Amount Per 100 g
Calories 259.57 Kcal (1087 kJ)
Calories from fat 135.33 Kcal
% Daily Value*
Total Fat 15.04g 28%
Cholesterol 78.94mg 31%
Sodium 175.06mg 9%
Potassium 87.91mg 2%
Total Carbs 27.62g 11%
Sugars 14.37g 69%
Dietary Fiber 1.01g 5%
Protein 4.16g 10%
Vitamin C 2mg 4%
Vitamin A 0.1mg 5%
Iron 0.4mg 3%
Calcium 42.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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