Blueberry Cream Cheese Tarts: Crispy

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and cut into 4-inch circles.
3. Press each circle into a greased muffin tin or tartlet pan.
4. Brush the edges with egg wash and prick the bottoms with a fork to prevent over-puffing.
5. Bake for 10–12 minutes until the edges are mahogany-colored and the base is set. Let them cool completely.
6. In a large bowl, beat the softened cream cheese and 1/4 cup sugar using an electric mixer until light and fluffy (about 2–3 minutes).
7. Stir in the vanilla extract and 1 tbsp lemon juice until the mixture is smooth.
8. Spoon the filling evenly into the cooled pastry shells, smoothing the tops with a spatula.
9. In a saucepan over medium heat, combine blueberries, remaining 1/4 cup sugar, cornstarch, and 1 tbsp lemon juice.
10. Simmer, stirring occasionally, until the berries burst and the liquid transforms into a thick, glossy syrup (about 5–7 minutes).
11. Remove from heat and let cool slightly.
12. Carefully dollop the blueberry mixture over the cream cheese layer.
13. Refrigerate for 2 hours before serving.