These mini blueberry cream cheese chantilly tarts are the perfect simple spring dessert! Made with a pre-made pecan crust, blueberry jam, a 3-ingredient chantilly cream, and fresh blueberries, these mini tarts are easy to throw together and fun to customize! Instead of blueberry jam and fresh blueberries, you can use your favorite type of jam and fruit. The silky cream cheese chantilly cream pairs well with just about any type of fruit or crust, and it tastes just like cheesecake! 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!
Ingredients
- 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!
FAQ
Chantilly cream is traditionally made with heavy whipping cream and powdered sugar, but this is recipe has a unique twist to it by adding cream cheese and white chocolate. These ingredients will not only add flavor and sweetness, but also make the cream much more stable. The cream cheese makes this tart taste just like cheesecake!
This recipe adds cream cheese and white chocolate to add flavor, sweetness, and stability! The white chocolate flavor does not come through very strongly, but it is essential for the texture and sweetness of this cream. Start by heating the white chocolate and heavy cream together in 30 second intervals in the microwave, stirring between each interval. When it is completely melted and smooth, stir in the room temperature cream cheese. If it is not room temperature, it will not incorporate properly. Then, chill the mixture in the fridge for 2-3 hours. Once chilled, whisk the mixture until it's thick and forms stiff peaks. Then, assemble the tarts as directed.
Yes! You can use this recipe to make a standard size 9" tart. You can also easily double the recipe to make 12 mini tarts.
Other spring recipes you'll love
- Small Batch Lemon Bars with an Almond Shortbread Crust
- Almond Cake with Blood Orange Curd and Mascarpone Frosting
- Small Batch Buttermilk Blueberry Muffins
A few extra 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.
Happy baking! x
Print📖 Recipe
Mini Blueberry Cream Cheese Chantilly Tarts
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 mini tarts 1x
- Category: dessert, mini tarts
- Cuisine: American
Description
These mini blueberry cream cheese chantilly tarts are the perfect simple spring dessert! Made with a pre-made pecan crust, blueberry jam, a 4-ingredient chantilly cream, and fresh blueberries, these mini tarts are easy to throw together and fun to customize!
Ingredients
For the Pecan Crust:
- store bought pecan pie crust
- 50g unsalted butter (melted)
For the Cream Cheese Chantilly:
- 100g heavy cream
- 54g white chocolate baking chips
- 70g cream cheese (room temp)
For Assembly:
- 100g blueberry preserves
- fresh blueberries
Instructions
For the Pecan Crust:
- Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.
- 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.
For 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.
- 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.
For Assembly:
- 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!
Notes
- 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.
Nutrition
- Serving Size: 1 mini tart
- Calories: 269
- Sugar: 11.5 g
- Sodium: 67.1 mg
- Fat: 18.2 g
- Carbohydrates: 24.7 g
- Protein: 2.7 g
- Cholesterol: 48.5 mg
Keywords: Mini tarts, spring recipe, cream cheese chantilly, blueberry tarts
Did you make this recipe? Let me know how it turned out!