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Cardamom Blueberry Cheesecake Tarts

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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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

  1. Thaw 2 packages of Kinnikinnick Tart Shells on a baking tray for 30 minutes. Pierce sides and bottoms of tart shells.
  2. Preheat oven to 375°F (190°C).

Blueberry Filling

  1. In a medium bowl combine blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix together and set aside.

Cream Cheese Filling

  1. In a medium bowl mix cream cheese for 5 - 7 minutes. Add egg yolk and cardamom. Mix until combined. Set aside.

Assemble

  1. Bake tart shells for 10 minutes in preheated oven.
  2. Remove from oven and let cool for 15 minutes.
  3. Mix reserved egg white with 1 tablespoon of water. Brush edges of tart shells.
  4. Divide cream cheese mixture between 24 tart shells. Using a small spoon, brush filling evenly in tart shell (sides and bottom).
  5. Fill with blueberry mixture (continually mix mixture in bowl to ensure even distribution of berries and liquid).
  6. Sprinkle with course sugar.
  7. 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 Pie Crusts - 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) Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan.

 

 

Stock up your pantry

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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