Another kind of dessert for a summer buffet table. The combination of crumbly dough and juicy blueberries is very refreshing.
It is necessary
- - 150 g flour;
- - 80 g of icing sugar;
- - 0.5 tsp salt;
- - 140 g cold butter, cut into cubes;
- - 2 yolks;
- - 25 ml of ice water;
- - zest of one lemon;
- - 400 g of fresh blueberries;
- - 250 g of Philadelphia cheese;
- - 250 g whipping cream;
- - icing sugar for the cream to taste.
Instructions
Step 1
Using the processor on the pulse, mix flour, salt and powdered sugar. Add cold butter, diced, and crumb the contents of the processor bowl.
Step 2
Beat the yolks lightly with ice water. Pour into a blender bowl and blend until smooth. Wrap the resulting dough in plastic wrap and refrigerate for an hour.
Step 3
Preheat oven to 180 degrees. Using your fingers, spread the dough over the silicone molds, put parchment paper or foil on top, and beans on it to support the sides of future tartlets. Bake for 15 minutes, cool completely and remove from molds.
Step 4
Whip the cream with the icing sugar. Mix with a spatula with cream cheese and lemon zest (you can leave a little zest for garnish). Fill the tartlets with the filling, top with the blueberries and sprinkle with the remaining zest.
