Cardamom Blueberry Cheesecake Tarts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
25 mins
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Total time
65 mins
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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
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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 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.
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