Another Tastespotting Hit-Lemon Cream and Blackberry Tartlets!

This was SO GOOD! I have already been asked for the recipe after sharing this with my sister. One of the big bonuses for me is that it was easy. It was pretty quick as well taking about 1 hour from beginning to end and it was such a wonderful spring time treat! Maybe I should have made the topping green for St. Patricks day but I wasn't thinking :)

I did have a few modifications but the original recipe can be found here


Lemon Cream and Blackberry Tartlets

Tart shells:
1 standard muffin tin
1 stick of butter
1 cup of flour
4 oz cream cheese
4 Tbsp. sugar
1/8 tsp salt

Cream the cheese and butter until fluffy, then add the sugar, salt and flour.

Mix well and divide into 12 equal parts. Place each part inside muffin tin and conform to shape.

Bake at 350F for 15 minutes, reduce temperature to 250 and cook for 10-15 more minutes. Remove from oven and place on cooling rack or in the freezer for a couple of minutes

Blackberry sauce:
1 c blackberries
2 Tbsp butter
1/4 c sugar
1/8 tsp Cornstartch

Melt butter and sugar over medium heat until syrupy but not browned.Add in your berries and continue simmering for 2-3 minutes

Smash berries with the back of a spoon

Remove berries from heat

Combine cornstarch with 1/8 tsp of cool water, mix then add to berries. pour into plastic bowl and set in fridge or allow to cool in room temperature

Lemon cream:
Zest of 2 Meyer lemons
2 tsp lemon juice
8oz cream cheese
1 c confectioner’s sugar
1/4 c heavy whipping cream

In a stand or with a handheld mixer, whip the heavy cream, cream cheese and lemon zest until combined and fluffy. Add the confectioner’s sugar and whip to combine. Add the lemon juice and continue whipping for 2-3 minutes. Texture should be light and rich. Chill in the fridge for 2-3 hours for best results, or freeze for 20 minutes.

layer the blackberries in the shells and then top with cream. Enjoy!