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Several mini cheesecakes topped with fresh blueberries sit on a cooling rack, reminiscent of a Lemon Blueberry Tart. The cheesecakes are in foil cups and the scene has a warm, inviting atmosphere, with extra blueberries scattered around.

Blueberry Lemon Tarts

This lemon blueberry tarts are smooth, tangy, and topped with fresh blueberries. A fresh, easy dessert perfect for spring, brunch, or special occasions.

Course desserts
Cuisine American
Keyword Blueberry Lemon Tart, blueberry lemon tarts, lemon blueberry tart
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 12
Author momma lew

Ingredients

  • 12 frozen mini pie shells baked and cooled down according to package’s directions
  • 2 cups heavy cream
  • ½ cup granulated sugar
  • 2 tsp lemon zest
  • ⅓ cup fresh lemon juice
  • Fresh blueberries

Instructions

  1. In a sauce pan, cook cream and sugar over medium-low heat.

  2. Stir for about 5 minutes or until sugar has dissolved.

  3. Bring the cream and sugar mixture to a boil and remove from heat.

  4. Immediately add the lemon zest and juice and allow to cool for 30 minutes.

  5. Evenly pour the lemon filling into the mini pie crusts.

  6. Refrigerate the mini tarts for at least 2 hours then garnish with blueberries and fresh lemon zest just before serving.

Recipe Notes

Store leftovers covered in the refrigerator for up to 2 days for best texture and flavor.