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Lemon and Blueberry Cheesecake Tarts with Fillo Pastry

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Delightful dessert tarts combining fresh lemon and blueberry flavors with a creamy cheesecake filling, offering a lighter option compared to traditional cheesecakes.

Ingredients

Scale
  • 375g Antoniou Fillo Pastry
  • 100g unsalted butter, melted
  • 1/2 cup white sugar
  • 250g cream cheese, at room temperature
  • 1/2 cup icing sugar, sifted
  • 1 tsp vanilla bean paste
  • Zest of one lemon
  • 250g blueberries
  • Icing sugar (for decorating)

Instructions

  1. Take the Fillo Pastry out of the fridge to bring it to room temperature.
  2. Preheat your oven to 200 degrees Celsius (fan forced).
  3. Lay one sheet of Fillo Pastry on a bench, brush it with melted butter, and sprinkle with white sugar.
  4. Lay another sheet of pastry on top, brush with more butter, and sprinkle with more sugar.
  5. Crinkle the pastry into a concertina design and spiral it to create a tart base. Press the center to create a cavity for the filling. Transfer to a baking tray.
  6. Repeat with the remaining pastry, butter, and sugar.
  7. Mix the cream cheese with a spatula until smooth. Add the icing sugar, vanilla bean paste, and lemon zest, and mix until well combined.
  8. Place two tablespoons of the mixture into each tart and top with fresh blueberries.
  9. Bake for 20 minutes or until the pastry is golden.
  10. Remove from the oven and allow to cool before dusting with icing sugar.

Notes

Best served chilled or at room temperature. Can be dressed with Greek yogurt or served alongside fresh fruit salad.

Nutrition

Keywords: lemon cheesecake tarts, blueberry dessert, fillo pastry tarts

Find it online: https://alexandrarecipes.com/lemon-blueberry-cheesecake-tarts/