Blueberry Cheesecake Tartlets


                                       


This is something I made because of my sheer love for cream cheese. And its all the way more fun to make these tiny tartlets because while making the filling you can keep on tasting and adding a thing like your own chemical X to it. The formula behind it is to mix everything together according to your own taste. Please your tastebuds with whatever flavors you want in these, with a few base ingredients there to help you modify.

For the short crust tart you can check my link on the lemon meringue tart. The only thing you need to do differently is not blind bake it. Instead you have to bake the tarts completely until they are golden brown. LINK : http://dinimadaryani.blogspot.in/2015/07/lemon-meringue-tart.html

Ingredients:

  1. Cream Cheese - 100 gms 
  2. Butter ( salted ) - 50 gms 
  3. Icing sugar - 50 gms 
  4. Melted white chocolate - 20-30 gms 
  5. Blueberry filling - 50 gms

Method :

  1. Beat butter until soft in a mixing bowl.
  2. Add cream cheese to it, beat and blend well.
  3. Add sugar ( you can increase and decrease the quantity of sugar according to taste; you can also substitute icing sugar with castor sugar) and blend well. 
  4. Add blueberry filling according to your taste and fold with a spatula.
  5. Cool and line your tartlets with a thing layer of melted white chocolate. (this helps the tart to not get soggy )
  6. Fit your piping bag with the big star nozzle and pour the filling in it. Refrigerate it for 10-15 mins. 
  7. Pipe onto your tartlets. Garnish with sprinkles and blueberries from the filling.



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