Mini Blueberry Cream Cheese Chantilly Tarts

The silky cream cheese chantilly cream pairs well with just about any type of fruit or crust, and it tastes just like cheesecake! Instead of blueberry jam and fresh blueberries, you can use your favorite type of jam and fruit. As a small batch recipe, it yields just 6 mini tarts, but it can easily be doubled and made ahead of time for a larger crowd!

For more mini recipes, try Mini Blueberry Galettes, Mini Chocolate Chip Cookies, Small Batch Mini Croissants, and Mini Red Velvet Whoopie Pies.

Ingredient Notes

• Store Bought Pecan Pie Crust: To simplify this recipe, I used a store bought pecan pie crust, but alternatively you could make a homemade graham cracker crust, like this one but I would halve the recipe. 
• Unsalted Butter: Add a few tablespoons of melted butter to the store bought crust to help it stick together.
• Heavy Cream: You'll need a little less than a ½ cup of heavy cream for the chantilly cream.
• White Chocolate: Use only high quality white chocolate, like Guittard's choc au lait baking chips. 
• Cream Cheese: Use block cream cheese and bring it to room temperature before using or it will not incorporate properly into the mixture. 
• Blueberry Preserves: You can switch this out for your favorite flavor of fruit preserves!
• Fresh Blueberries: To give the berries that shine like in these photos, mix them up with a tablespoon of preserves before topping on the tarts!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this mini blueberry cream cheese chantilly tart recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the crust. In a large bowl, break up the pecan pie crust and stir in the melted butter. Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon. Bake the crust for about 10-15 minutes until evenly brown and set. Allow the crust to cool before adding the filling.

STEP 2: Make the cream cheese chantilly. 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. Add the room temperature cream cheese and mix until fully combined. Cover and place in the fridge for 2-3 hours or overnight. 

STEP 3: Whisk. After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until thick. Do not over whisk. 

STEP 4: Assemble. Add a thin layer of blueberry preserves on top of each crust. Then, divide the cream cheese chantilly between each one, filling them all the way to the top. Place the tarts in the freezer for about 15 minutes to firm up. Once the filling is set, top with fresh blueberries and enjoy!

Expert Baking Tips

• Be sure to use block cream cheese and bring it to room temperature before mixing in the heavy cream and white chocolate.
• Store the tarts in the fridge or freezer. If kept in the freezer, allow to thaw for a few minutes before eating.
• This recipe can be made in a standard size tart shell, or can be doubled to make more mini tarts.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x