If you are looking for a large tart recipe including the tart crust and filling, be sure to check out Summer Berry Tart for all your warm weather gatherings.
Ingredients
The ingredient list for these lemon blueberry tartlets is so short and sweet. The key is to have those little tartlets made from store-bought philo cups, but we will get to that in a bit. Here’s a quick glance at what we need:
Ricotta cheese: I use my Homemade Ricotta Cheese recipe, but any store-bought ricotta cheese will do. Large eggs Honey: Honey is a natural sweetener that really compliments the ricotta, lemon and blueberries. However, an equal amount of maple syrup would also work. Vanilla extract Lemon zest: Zest one large lemon or two small ones before slicing and juicing. Lemon juice: Fresh lemon juice will provide the best flavor. Mini fillo cups: Look for mini phyllo cups (sometimes labeled mini phyllo shells) in major grocery stores or online. If you have a local Greek store nearby, they will be readily available there, too. Blueberries: Fresh sweet blueberries are your best bet; just make sure to rinse and pat dry before adding to the tarts. For a jammy sort-of blueberry layer finish, you could also finish the lemon tarts with Blueberry Sauce. Pomegranate seeds: Optional, but I find the pomegranate seeds add such a lovely color and tangy bite.
Optional Add-Ins / Variations
Fresh berries: Change up the blueberries to any of your favorite berries, like fresh raspberries, blackberries, or diced strawberries. Almond extract: Compliment the delicate lemon flavor with ½ teaspoon almond extract added to the ricotta mix. Whipped cream: Dollop each individual lemon tart with Maple Whipped Cream just before serving. Garnish: If serving immediately, you can garnish with a sprig of fresh mint for extra elegance.
How to Make Blueberry Tarts
This is the sweeter side of ricotta, with a little honey and fresh blueberries to get us there. To make these lemon and blueberry mini tarts, follow these steps:
How to Store
While these mini berry tarts are best enjoyed the day they are made, they can be stored and enjoyed later in the week. For best results, store leftover mini blueberry tarts in an airtight container in the fridge for 2 days. Remove from the fridge 5 to 10 minutes before enjoying to take some of the chill off.
Other Blueberry Recipes You Might Also Like:
Homemade Blueberry Puree Ricotta Lemon Pancakes with Blueberry Sauce Blueberry Spelt Scones
If you try this Mini Lemon Blueberry Tarts recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
