Blueberry Cream Tartlets with Maple Glaze




Blueberry Cream Tartlets with Maple Glaze
Basil-Lime Sugar Cookies (upper left), Blueberry Cream Tartlets with Maple Glaze (lower center)

These delectable Blueberry Cream Tartlets with Maple Glaze are perfect for summer afternoon tea menus. Pictured with Basil-Lime Sugar Cookies.

Blueberry Cream Tartlets with Maple Glaze

  • 1 (3-ounce) package cream cheese, softened
  • ¼ cup plus 2 tablespoons sour cream
  • ¼ cup plus 2 tablespoons firmly packed light brown sugar
  • 8 (3.15-inch) shortbread tartlet shells
  • 2 cups fresh blueberries
  • ½ cup pure maple syrup
  1. In a small bowl, beat together cream cheese, sour cream, and brown sugar with a mixer at low speed until smooth and creamy. Divide mixture among tartlet shells. Arrange blueberries on top of cream cheese filling. Cover and refrigerate for up to 4 hours.
  2. In a small saucepan, heat maple syrup over medium-high heat until thickened and reduced, approximately 3 minutes. Let cool slightly. Spoon over blueberries. Serve immediately.

3.5.3251

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