Cardamom Blueberry Cheesecake Tarts
|
Nutrition Facts Canadian
|
1 Portion 0g Total Servings: 0
|
|
| % Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
|
|
|
|
Cholesterol / Cholestérol 0
mg
0%
|
|
|
Carbohydrate / Glucides 0
g
0%
|
|
|
|
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
|
Per 1 portion 0g Total Servings: 0
|
|
| Amount Per Serving |
Calories
0
Calories from Fat 0
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
| Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
10 mins
|
Cook time
25 mins
|
Total time
65 mins
|
|
Ingredients
2 packages Kinnikinnick Tart Shells (480 g)
2 pints fresh blueberries (680 g)
½ cup granulated sugar (120 g)
1 lemon - juiced and zested (44 g + 7 g)
2 tbsp cornstarch (16 g)
1 package cream cheese - softened (250 g)
1 egg - separated (56 g)
1 tsp cardamom (5 g)
1 tbsp water (15 g)
Optional: course sugar - to sprinkle on top
|
Directions
- Thaw 2 packages of Kinnikinnick Tart Shells on a baking tray for 30 minutes. Pierce sides and bottoms of tart shells.
- Preheat oven to 375°F (190°C).
Blueberry Filling
- In a medium bowl combine blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix together and set aside.
Cream Cheese Filling
- In a medium bowl mix cream cheese for 5 - 7 minutes. Add egg yolk and cardamom. Mix until combined. Set aside.
Assemble
- Bake tart shells for 10 minutes in preheated oven.
- Remove from oven and let cool for 15 minutes.
- Mix reserved egg white with 1 tablespoon of water. Brush edges of tart shells.
- Divide cream cheese mixture between 24 tart shells. Using a small spoon, brush filling evenly in tart shell (sides and bottom).
- Fill with blueberry mixture (continually mix mixture in bowl to ensure even distribution of berries and liquid).
- Sprinkle with course sugar.
- Return to oven and bake for 40 minutes. Remove from oven and let cool completely before serving.
Yields 24 Tarts
Tips & Variations
- If using Kinnikinnick 9” Pie Crust - remove 3 crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
- Roll out thawed pie crust slightly on parchment paper.
- Cut into (24) 2½”circles using (3) 9” Kinnikinnick Pie Crust. Place cut-outs in tart foils or muffin pan.
|
|
