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Blueberry Cream Cheese Tarts Recipe

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This recipe for Blueberry Cream Cheese Tarts, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package piecrust mix
2 tbsp sugar
1 egg
2 pkg (3oz each) cram cheese, softened
1 tsp orange rind, grated
1/4 c orange juice
1 pint blueberries
1/3 c sugar
1 tbsp cornstarch
1/4 c port wine

Directions:
Directions:
Preheat oven to 450. Combine piecrust mix, sugar and egg in a medium size bowl, blending well. Press mixture firmly and evenly onto the bottom and side of 18 small tart pans. Prick pastry with tines of fork. Bake in preheated very hot oven for 8 minutes or until golden brown. Cool slightly; remove from pans. Cool thoroughly on wire racks. Beat softened cream cheese, orange rind and orange juice until soft and fluffy. Spread evenly into baked tart shells. Combine berries and sugar in a medium size saucepan. Combine cornstarch and wine in a cup; stir into berries. Cook over medium heat, stirring constantly until mixture thickens and clears, about 5 minutes. Cool thoroughly. Spoon onto cheese filled tarts.

 

 

 

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