Mini Blueberry Cream Cheese Supremes
- Ready In:
- 37mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 1 (15 ounce) package store-bought refrigerated pie crusts, thawed and unbaked (unbaked) or 2 homemade pie crusts (unbaked)
- 1⁄3 cup water
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter or 2 tablespoons margarine
- 1 pint fresh blueberries
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- powdered sugar, for sprinkling
directions
- Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
- Cut with a 2-1/2-inch star-shaped cutter.
- Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
- Bake for 7 minutes, or until golden brown,.
- Remove from mini tins, and cool on wire racks.
- In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
- In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
- Spoon the blueberry mixture into the tart shells.
- Pipe or dollop with cream cheese mixture.
- Sprinkle with additional powdered sugar if desired.
- Refrigerate until ready to serve.
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