These two-bite tarts (three if you're daintier than I) are ideal for entertaining - they're perfect finger food, they look great, and they take - I'm not kidding - not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It's the perfect base for those beautiful bursts of blueberries.
2tablespoonspacked light brown sugar
4ozcream cheeseroom temperature
1heaping teaspoon fresh lemon zest
1tablespoonheavy whipping cream
15mini phyllo tart shells
About 1/2 cup blueberries45 blueberries, rinsed and dried
In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.