Ingredients for Mini Blueberry Cream Cheese Supremes
- Refrigerated Pie Crusts
- 1/3 cup water
- Sugar
- 1/4 cup cornstarch
- Butter
- 2 cups fresh blueberries
- 4 ounces (113g) cream cheese, softened
- Vanilla
- 1/4 cup powdered sugar
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How to Make Mini Blueberry Cream Cheese Supremes
- Preheat oven to 375°F (190°C).
- Unfold one 14.1-ounce package of refrigerated pie crusts on a lightly floured surface. Gently roll out to even thickness if needed.
- Using a 2 1/2-inch star-shaped cookie cutter, cut out as many stars as possible.
- Gently press the star-shaped dough into lightly greased mini muffin tins.
- Bake for 7-9 minutes, or until the crust is golden brown.
- Remove from mini muffin tins and let cool completely on a wire rack.
- In a medium saucepan, combine 1/3 cup water, 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt.
- Bring to a boil over medium heat, stirring constantly, until thickened (about 1 minute).
- Remove from heat and stir in 2 cups fresh blueberries.
- In a separate bowl, beat together 4 ounces (113g) cream cheese (softened), 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spoon the blueberry mixture into the cooled tart shells.
- Top with a dollop of the cream cheese mixture. You can use a piping bag for a more elegant look.
- Sprinkle with extra powdered sugar, if desired.
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
52g
Fat
23g
Carbs
8g
