Blueberry Cream Cheese Tartlets

I will never say no to a croissant or a danish filled with sweetened cream cheese and fruit or jelly. Just couple of weeks ago, I had a Marionberry Cream Cheese Croissant and yes it was as amazing as it sounds when I tasted it. Hashtag what are calories anyways.

So last Saturday, when I saw half a package of cream cheese and butter puff pastry in the fridge— I knew I had to experiment with it. Not sure about the word “tartlet” — but when you can’t decide between calling it a danish or a tart — Pinterest comes to your rescue. Hence, Blueberry Cream Cheese Tartlet…

Start by preheating the oven to 350oC. Take the butter puff pastry from the freezer. Allow it to thaw per instructions. I left it room temperature for 30 minutes.

Lightly dust the wooden board and the top of the puff pastry. Use a rolling pin to gently stretch it out.

This part is totally optional. But ever since I made Swedish Cinnamon Buns, I like to believe that adding ground cardamom brings out something extra.

Open the two cardamom pods and take the seeds out.

Use a mortar and pestle to crush and grind the seeds.

Sprinkle some cinnamon powder and the ground cardamom on top. Again ground cardamom is optional.

Roll it up.

Cut into 1"–1.5" pieces.

Add each piece to the muffin pan. Leave it to the side.

For the cream cheese filling: Use 3/4 of a 8 oz cream cheese package. Add 1/4 cup of sugar. Use a fork or a spatula to mix well.

Once combined, add a splash of vanilla and a splash of milk. The milk will help when you are using the egg beater to form a smooth consistency. Add the zest from one lime. It’s supposed to be lemon, but I did not have lemon in the fridge so using lime here. Hashtag Last Minute Baking Experiments.

Use an egg beater to combine the ingredients well. The lime zest makes it look like herb and garlic cream cheese. But trust me, it is not.

Lightly grease the muffin pan with butter. Use your thumbs/fingers to gently press the butter puff pastry to form the shells.

All 12 done and ready to be filled. Don’t worry too much about the shapes. Make sure the bottom is not too thin.

Add a little bit of cream cheese filling. 1 tsp will do the job.

Now add the blueberries.

Top it with the rest of the cream cheese filling. This will rise once it bakes. So filling it 3/4 is good enough. Into the preheated oven for 30 to 35 minutes until the cream cheese starts browning at the top.

The house smells amazing.

Dust with some powdered sugar. Allow it to cool before you dive in because it will burn your tongue.

You can see the blueberries have bursted and that’s perfect. Take photos. Admire. Repeat.

Buttery crumbly perfection with lightly sweetened cream cheese filling and fresh blueberries…Saturday Mornings done right!

Easiest breakfast/dessert/snack you will ever make! Bring these for your next get togethers/potlucks/team meetings/etc and impress everyone. You can enjoy these 6ft apart…

With buttery crumbs,

A, Ben.