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Mini Blueberry Cream Cheese Chantilly Tarts
Mini Blueberry Cream Cheese Chantilly Tarts
Mini Blueberry Cream Cheese Chantilly Tarts
Mini Blueberry Cream Cheese Chantilly Tarts cover
From the Cook
From the Cook
From the Cook
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Mini Blueberry Cream Cheese Chantilly Tarts

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.
2
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In a large bowl, break up the pecan pie crust and stir in the melted butter.
3
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Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon.
4
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Bake the crust for about 10-15 minutes until evenly brown and set. Allow the crust to cool before adding the filling.
5
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In a medium bowl, combine the heavy cream and white chocolate and heat in the microwave in 30 second intervals until completely melted and smooth.
6
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Add the room temperature cream cheese and mix until fully combined.
7
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Cover and place in the fridge for 2-3 hours or overnight.
8
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After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment.
9
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Whisk on medium speed until thick. Do not over whisk.
10
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Add a thin layer of blueberry preserves on top of each crust.
11
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Then, divide the cream cheese chantilly between each one, filling them all the way to the top.
12
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Place the tarts in the freezer for about 15 minutes to firm up.
13
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Once the filling is set, top with fresh blueberries and enjoy!

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Tips & Tricks (5)

  • Temper Cream Cheese First 🧈
    Remove cream cheese from the refrigerator 30 minutes before making the chantilly cream to ensure it whips smoothly without lumps and creates a silky, light texture.
  • Bloom White Chocolate Properly ✨
    Melt white chocolate chips in short 15-second bursts in the microwave, stirring between intervals, to prevent seizing and maintain a smooth consistency for folding into the cream.
  • Chill Tart Shells Before Filling 🧊
    Place pre-made pecan crusts in the freezer for 15 minutes before filling to prevent the butter from softening and help the tarts hold their shape when layered with jam and cream.
  • Layer Jam Strategically 🫓
    Use a thin, even layer of blueberry preserves (about 1 teaspoon per tart) on the crust before adding chantilly cream to prevent the filling from sliding off and balance flavors without overwhelming the palate.
  • Assemble Close to Service 🎯
    Top tarts with fresh blueberries no more than 1-2 hours before serving to prevent them from releasing excess moisture that can soften the cream and create a watery appearance.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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