Blueberry Cream Cheese Tarts

"I just watched Paula make this on TV. They look delicious! I reduced the sugar from 1 cup (personal preference) You can use other flavored pie fillings in place of the blueberry or even fresh fruit."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by ae0neal410 photo by ae0neal410
photo by ae0neal410 photo by ae0neal410
photo by Moonlightie photo by Moonlightie
photo by Karabea photo by Karabea
Ready In:
30mins
Ingredients:
6
Yields:
12 tarts
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ingredients

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directions

  • Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
  • Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
  • Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
  • Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

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Reviews

  1. Karabea
    Wow! Delicious! I got this recipe from Paula Deen a while back, and just got around to making them. I found that the vanilla wafers did not fit perfectly into the bottom of the cupcake liners, so I decided to crush them and layer crushed vanilla wafer crumbs across the bottom. These are delicious and oh so cute!
     
  2. ae0neal410
    I followed the recipe to the T, except I subsituted pie filling with real frozen blueberries. I measured out 21 oz of blueberries, coated them with sugar to extract juices, let them thaw, then used a meat mixer (or can probably use a mash potato smasher or simply a fork) to burst blueberries until the majority of the berries were bursted. HOWEVER, do not measure out 21 oz for only 12 cups because I still had about half remaining. Start with about 10 oz and adjust as needed. Plus, the juice from the blueberries seep quickly into the treat, so either eliminate as much juice as possible or wait til ready to serve (I put mine into the freezer til ready to take with me out tonight to hopefully arrest the fluid seepage). <br/>Otherwise, the flavor of the cream cheese tart itself is delicious. It really lends itself to the filling flavor without an overwhelming sweetness on its own. I will definitely make this recipe again, but will experiment with the fillings. <br/>Thanks for such a great recipe!
     
  3. Moonlightie
    Wow - absolutely delicious. I used cherry pie filling (I made this one: http://www.food.com/recipe/cherry-pie-filling-only-341952) but otherwise I followed the recipe word by word and it turned out perfectly :). I'll definitely make those tarts again :)
     
  4. Ryan  Aliyahs Mommy
    I made this desert for Easter it was yummy, I read some of the review's on food network and decided against the vanilla wafer (did not hold up to well) and used a graham cracker crust pressed into the bottom. I doubled the amounts and ended up with 30 cupcakes, I did half blueberry and Cherry they were such a big hit everyone wanted my recipe, could not be easier to make they do fall after you take them out which is a perfect spot for your filling :)
     
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