Table of Contents

Blueberry Cream Cheese Tarts With Graham Cracker Crust

The memory of my grandmother’s blueberry patch is forever intertwined with the taste of summer. Every year, we’d gather buckets overflowing with plump, sun-ripened berries, their sweet juice staining our fingers purple. While many ended up in pies, my absolute favorite was always her delicate blueberry tarts. The combination of the buttery graham cracker crust, the tangy cream cheese filling, and the burst of fresh blueberries was simply divine. Now, I make my own version, inspired by those cherished memories, to share with my family and friends.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 18-25 minutes
Total Time: 1 hour 45 minutes (including chilling)
Servings: 16
Yield: 16 mini tarts or 2 large tarts
Dietary Type: Not specified

Ingredients

For the Graham Cracker Tart Shells:

1 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon ground cinnamon

For the Cream Cheese Pastry Cream:

1 cup milk
5 tablespoons sugar
4 large egg yolks
2 1/2 tablespoons cornstarch
3/4 cup cream cheese, cut into cubes, and softened
1 teaspoon vanilla
1/2 cup heavy cream, whipped to soft peaks

For the Blueberry Topping:

2 1/2 cups blueberries
1 tablespoon sugar

Equipment Needed

Mixing Bowls
Electric Mixer
Plastic Wrap
Rolling Pin
3-inch Cookie Cutter (or 9-inch Tart Pans)
Fork
Medium Saucepan
Whisk
Cheesecloth
Sieve
Wire Rack

Instructions

Prepare the Graham Cracker Shells: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until smooth, about 1 minute.
Add the honey and beat until well combined.
In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, salt, and cinnamon. This ensures even distribution of the dry ingredients.
Gradually add the dry ingredients to the butter mixture in two batches, scraping down the sides of the bowl between additions.
Mix until just well combined. Avoid overmixing, which can lead to a tough crust.
Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator until firm, at least 1 hour. This chilling process is crucial for preventing the crust from shrinking during baking.
Preheat your oven to 325°F (160°C).
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.
Using a 3-inch cookie cutter, cut out 16 circles of dough. If making larger tarts, simply divide the dough into two equal portions.
Gently press the dough circles into greased 2-inch tart pans (or 9-inch tart pans, if making larger tarts). Make sure the dough adheres well to the sides of the pans.
Prick the dough all over with a fork. This will prevent the dough from puffing up during baking.
Chill the prepared tart shells for another 20 minutes in the refrigerator. This helps further prevent shrinking.
Bake the tart shells until golden brown, approximately 18 to 20 minutes for small tarts or 25 minutes for large tarts. Watch them carefully to avoid burning.
Transfer the baked tart shells to a wire rack to cool completely. They can be made up to one day ahead and frozen for up to 3 months.
Prepare the Pastry Cream: In a medium saucepan, combine 3/4 cup of the milk and 3 tablespoons of the sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the remaining 2 tablespoons of sugar until pale and smooth. This prevents lumps in your pastry cream.
Whisk the remaining 1/4 cup of milk into the egg yolk mixture.
Remove the milk mixture from the heat and gradually add a little of the hot milk mixture to the egg yolk mixture, whisking constantly to temper the egg yolks and prevent them from scrambling.
Pour the tempered egg yolk mixture back into the hot milk mixture in the saucepan, whisking constantly as you pour.
Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
Let it cook for 1 minute or so, stirring continuously, until the pastry cream thickens significantly.
Remove from heat and add the softened cream cheese and vanilla, whisking until the mixture is smooth and homogenous.
Strain the pastry cream through a cheesecloth-lined sieve into a clean bowl. This step ensures a silky smooth texture.
Cover the surface of the pastry cream directly with plastic cling film to prevent a skin from forming.
Chill the pastry cream in the refrigerator until completely cooled and set.
Once chilled, whisk the pastry cream until smooth and fold in the whipped heavy cream. This adds lightness and airiness to the filling.
Make the Blueberry Compote: In a medium saucepan, mix together 1 cup of the blueberries with the 1 tablespoon of sugar.
Cook over low heat until the berries have all popped and broken down, about 5 minutes, stirring occasionally.
Strain the cooked berries through a sieve into a bowl, discarding the solids. This will give you a smooth, concentrated blueberry syrup.
Add the remaining fresh blueberries to the syrup and toss to combine.
Assemble the Tarts: Spoon the cream cheese pastry cream into each cooled tart shell.
Top each tart with about 2 tablespoons of the blueberry compote.
Serve the tarts soon after assembling for the best texture and flavor.

Expert Tips & Tricks

For a richer flavor, use European-style butter in the crust.
To prevent the crust from browning too quickly, you can cover the edges with foil during the last few minutes of baking.
If you don’t have time to make whipped cream, you can use store-bought whipped topping, but homemade is always best!
To easily remove the tarts from the pans, use tart pans with removable bottoms.
Don’t overbake the pastry cream, or it will become grainy.

Serving & Storage Suggestions

Serve the blueberry cream cheese tarts chilled or at room temperature. They are best enjoyed soon after assembling, as the crust can become soggy over time.

Store leftover tarts in the refrigerator in an airtight container for up to 2 days. The crust may soften slightly during storage. These tarts are not ideal for freezing, as the filling can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	75mg	25%
Sodium	150mg	6%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	12g	N/A
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the crust.
Lemon Zest: Add 1 teaspoon of lemon zest to the cream cheese pastry cream for a brighter flavor.
Other Berries: Substitute raspberries, strawberries, or blackberries for the blueberries in the compote.
Chocolate Crust: Add 2 tablespoons of cocoa powder to the dry ingredients for the crust for a chocolate twist.
Vegan: While this recipe is not easily veganizable, a similar version can be made using vegan butter, plant-based cream cheese, and an egg substitute in the pastry cream.

FAQs (Frequently Asked Questions)

Q: Can I make the crust ahead of time?
A: Yes, the crust can be made up to a day ahead and stored in the refrigerator, or frozen for up to 3 months. Thaw completely before rolling out.

Q: Can I use store-bought graham cracker crusts?
A: Yes, if you’re short on time, you can use pre-made graham cracker crusts.

Q: How do I prevent the crust from shrinking during baking?
A: Chilling the dough before rolling and again after pressing it into the tart pans, as well as pricking the dough with a fork, will help prevent shrinking.

Q: Can I use frozen blueberries for the compote?
A: Yes, you can use frozen blueberries, but they may release more liquid during cooking, so you may need to cook the compote for a little longer to thicken it.

Q: How long will the tarts last?
A: The assembled tarts are best enjoyed within 2 days of making them, stored in the refrigerator. The crust can become soggy over time.

Final Thoughts

These blueberry cream cheese tarts with graham cracker crust are a delightful treat that’s perfect for any occasion. The combination of flavors and textures is simply irresistible. Don’t be intimidated by the multiple steps; each one is easy to follow, and the result is well worth the effort. I encourage you to try this recipe and share your feedback. Consider serving these tarts with a scoop of vanilla ice cream or a glass of chilled sparkling wine for the ultimate indulgence!

Blueberry Cream Cheese Tarts With Graham Cracker Crust Recipe