Rouge's Jewel Heist Tartlets
These elegant, individual tartlets are inspired by a certain bat's love for shiny treasures. A rich, creamy cheese filling studded with sweet-tart berries and a hint of citrus, all nestled in a delicate pastry shell. Perfect for a sophisticated snack or a light dessert, they're as alluring as any precious gem.
Directions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- 2
Unroll pie crusts and, using a 3-inch round cutter, cut out 12 circles from the two crusts. Gently press each circle into a muffin cup, forming a tartlet shell.
- 3
In a medium bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- 4
Beat in the egg, vanilla extract, and lemon zest until well combined.
- 5
In a separate small bowl, gently toss raspberries and blueberries with cornstarch and lemon juice. This helps prevent the berries from sinking.
- 6
Divide the cream cheese mixture evenly among the tartlet shells, filling each about two-thirds full.
- 7
Spoon the berry mixture on top of the cream cheese filling in each tartlet.
- 8
Bake for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set.
- 9
Remove from oven and let cool in the muffin tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- 10
Once cooled, dust lightly with powdered sugar before serving.
- 11
These tartlets can be served at room temperature or chilled.