Lemon Blueberry Tarts (in Mason Jar Lids)
User Reviews
5
Lemon Blueberry Tarts (in Mason Jar Lids)
Description
The crust is made from graham cracker crumbs combined with sugar and melted butter, pressed into the bottom and sides of metal lids turned upside down so the food contacts metal but not the rubber ring. After baking at 350°F for 10 minutes, the crust cools completely to set firmly.
The filling blends softened cream cheese with powdered sugar, vanilla extract, and lemon curd for a rich and tangy flavor. Heavy cream is whipped separately and integrated to lighten and smooth the filling. The filling is spooned into the cooled crusts and finished with fresh blueberries evenly spread on top. Optionally, a thin layer of apple jelly can be warmed and brushed over the berries for shine and sweetness.
These tarts are ideal as individual desserts for gatherings or snacks, combining familiar components in a distinctive presentation. Using mason jar lids ensures uniform size and convenient serving portions.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 Tbsp sugar
- ¼ cup butter melted
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup lemon curd homemade or store-bought
- ½ cup heavy cream
- 16 oz blueberries washed and dried, for topping
- 1 Tbsp apple jelly optional
Instructions
- Preheat oven to 350F.
- In a medium-sized bowl, use a fork to combine graham cracker crumbs and sugar.
- Add melted butter and stir until well combined.
- Take your mason jar lids and turn the flat piece of the mason jar upside down so that the crust will be in touch with metal, (and the rubber surface will be facing outwards, that way your food is not in contact with the rubber).
- Use a spoon to press graham cracker crumbs into lids, covering the bottom and sides.
- Transfer to a cookie sheet, and then bake on 350F for 10 minutes.
- Remove from oven and allow to cool completely before filling.
Filling
- In KitchenAid or with hand-mixer, beat the cream cheese until creamy.
- With mixer on low-speed, gradually add powdered sugar until it is completely combined.
- Stir in vanilla extract and lemon curd. Scrape down the sides and bottom of the bowl.
- With mixer on medium-low speed, gradually add heavy cream until it has all been added.
- Increase speed to high and beat 1-2 minutes, until mixture is light and fluffy. Scrape down the sides and bottom of the bowl again, and beat briefly (about 10 seconds).
- Pipe (I scrape the filling into a ziploc bag, snip off one of the corners, and squeeze the filling into each tart) or pour the filling into each tart, filling just below the rim of the lid.
- Top with blueberries.
- If using apple jelly -- place in small microwave-safe bowl and heat in microwave until it is liquid (about 10-20 seconds). Gently and haphazardly brush on top of blueberries with a pastry brush for sheen.
- Serve & enjoy!
- Keep uneaten tarts refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tarts
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 200mg | 8% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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