The EASIEST Blueberry Tart Recipe!
These Blueberry Tarts are as easy as pie, and taste even better! Topped with a delicious Lemon Mascarpone Cream, this easy blueberry tart recipe is the perfect dessert for any occasion.
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Even easier than pie, these single serving blueberry tarts are a simple dessert to assemble anytime you’re looking for something special, but quick. Made with store-bought, refrigerated pie crust, this blueberry tart recipe comes together in just minutes.
Once the tarts come out of the oven, they are ready to enjoy. Simply eat as is, or top with this silky, delicious lemon mascarpone cream. Slightly more substantial than regular whipped cream, it’s sweetened and flavored with lemon for the ultimate complimentary topping. Dessert doesn’t get much better than this!
Here are a few tips and tricks to making this easy blueberry tart recipe:
If you’ve ever made tarts, or mini tarts you know that they’re pretty easy to make. In fact, I would venture to say they’re much easier than a regular pie. To simplify the process even more, I use store-bought refrigerated pie crusts, making the process quick and easy.
What type of tart pan do I use to make blueberry tarts?
For this recipe I use the 4″ round tart pans.
What type of crust do I need for these blueberry tarts?
A 2-crust package of refrigerated pie crusts worked perfectly with 6-4.5″ tart pans. The refrigerated pie crust works very well and one package is just enough for this blueberry tart recipe.
Would you like to make your own crust? My friend Melissa at Bless This Mess has a fantastic post for 4 Recipes for a Perfect Pie Crust.
To top my mini tarts, I accompanied the juicy blueberries with a delightful Lemon Mascarpone cream. It’s a bit firmer than a regular whipped cream, the mascarpone adds a nice, light flavor and pairs perfectly with the lemon.
Can I leave off the lemon mascarpone cream?
Yes, of course. The mascarpone is definitely optional. However, it is wonderfully complimentary to this simple blueberry tart.
How do I make mascarpone cream?
It is very simple process, much like making whipped cream. With a hand or stand mixer, whisk together the mascarpone, sugar and lemon extract until fluffy. Scrape down the side of the bowl.
On medium speed, slowly add the heavy cream and continue beating until stiff peaks form. Stop the mixer when the mascarpone cream is silky, yet slightly firm. Peaks will hold on their one.
What else can I top these blueberry tarts with?
As delicious as the lemon mascarpone cream is, you can definitely top these blueberry tarts with other toppings. Vanilla ice cream, fresh whipped cream, or my Blueberry Coconut Ice Cream are all great options.
Topped with lemon zest and a few fresh blueberries, this dessert not only tastes fabulous, but looks gorgeous as well. It would be perfect for Mother’s Day brunch, Easter dinner, a fun spring lunch with friends, or a delicious summer dessert for a cookout or picnic.
If you loved this blueberry tart recipe, check out some of my other fruit desserts:
- Cherry Crumble Tart
- Lemon Blueberry Cheesecake Bars
- Healthy Lemon Blueberry Loaf
- Cherry Crisp
- Creamy Blueberry Pie
- Lemon Bundt Cake
- Creamy Strawberry Pie
- Blueberry Cobbler Dump Cake
- Cake Mix Peach Cobbler
- Dutch Apple Pie Bars
- Pumpkin Pie Tarts
Here’s the recipe for these delicious Blueberry Tarts:
- 1 (2-crust package), refrigerated pie crusts, thawed to room temperature
- 4 c. Frozen blueberries
- 3/4 c. sugar
- 3 Tbsp. corn starch
- juice of 1 lemon
- [b]Mascarpone Cream:[/b]
- 8 oz. Mascarpone cheese
- 1/4 c. sugar
- 1/2 tsp. lemon extract
- 2 c. heavy whipping cream
- lemon zest & fresh blueberries for garnish
- Preheat oven to 400 degrees. Roll out the pie crusts and form to each of the 6 4.5" mini tart pans, pressing off any excess crust from the edges. Set prepared crusts aside on a baking sheet.
- In a mixing bowl, combine the blueberries, sugar, corn starch and lemon juice. Combine ingredients completely. Evenly divide the blueberry filling to each of the 6 tarts (on baking sheet), and bake at 400 degrees for about 30 minutes. Remove from oven and let tarts cool completely.
- For Lemon Mascarpone Cream: With a hand or stand mixer, whisk together the mascarpone, sugar and extract until fluffy. Scrape down the side of the bowl. On medium speed, slowly add the heavy cream and continue beating until stiff peaks form.
- Top the cooled tarts with the cream and garnish with lemon zest and blueberries. Enjoy!
Serves one 4.5" single tart per person.
Serving with the lemon mascarpone cream is optional.
Nutrition Information:Serving Size: 6 servings
Amount Per Serving: Calories: 635Total Fat: 47gSaturated Fat: 28gCholesterol: 138mgSodium: 44mgCarbohydrates: 52gSugar: 45gProtein: 5g
See how easy these are to make?! Not only easy, but completely delicious as well! Hope you get to enjoy National Blueberry Pie day with these yummy Blueberry Tarts with Lemon Mascarpone Cream, even if its a couple days late. Enjoy! ~Erin