Blueberry Cheese Tartlets (with a dairy free option)

I’ve been kind of obsessed with finding new uses for my whoopie pie pan (I use this one). My latest creation involved individual tartlets that turned out to die for.

The crusts are soft, slightly chewy and a tad crunchy around the edges. The additions of cinnamon and nutmeg in the crust add this delicate balance of delicious flavors that practically dance on the tongue. For breakfast or as an after-dinner treat, these are amazing.

If you’re dairy free, simply leave the cheese filling out and use only blueberry preserves to make a blueberry tartlet. In the crust, use coconut oil or palm shortening in place of butter.

Blueberry Cheese Tartlets 
 
Ingredients:
 
Crust:
 
  • 3/4 C almond flour
  • 1 T coconut flour
  • 1/4 tsp. salt (omit if using salted butter)
  • 1/2 tsp. baking powder
  • 1/2 tsp. xanthan or guar gum
  • 3 T Swerve (or granulated erythritol or xylitol or equivalent of liquid stevia)
  • 1 whole egg + 1 egg white
  • 3 1/2 T cold butter (or coconut oil or palm shortening for dairy free)
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
Filling:
 
  • 5 T cream cheese, melted
  • 1 egg white
  • 2 1/2 T Swerve (or granulated erythritol, xylitol or equivalent of liquid stevia)
  • 1/4 tsp. almond extract (or vanilla– your call)
  • 6 T sugar free blueberry preserves  (If doing dairy free version, sub about 16 T preserves for all cheese filling)
Directions:
 
1. Preheat oven to 400 degrees.
2. Prepare crust by whisking together almond and coconut flours, salt, baking powder, xanthan gum, Swerve, cinnamon and nutmeg until evenly distributed.
3. Cut in cold butter with a pastry blender for several minutes or until mixture becomes mealy. There will still be visible lumps of butter, but they should be very small.
4. Whip eggs until light and fluffy, then mix eggs and vanilla extract into the dough mixture using a rubber spatula. Mix until smooth and well blended.
5. Grease a 12-well whoopie pie pan (grease 10 of the wells). Spoon about 1 oz. of the dough into each well (I used a 1 oz. cookie scoop). Use your fingers to flatten the dough into the bottom of the well.
6. Bake crusts on the middle rack for 10 minutes, or until they become slightly puffy.
7. Once the dough is puffy, remove it from the oven. Use the back of a greased spoon (you will have to re-grease it after each use) to smoosh the partially cooked dough into a pie-like tart shape, making a dent all over the middles and squishing the dough into the sides as well. Basically, you’re compacting the dough.
8. Put the crusts back into the oven for another 10-12 minutes, or until the outsides begin to become golden brown. While you’re waiting, prepare the cheese mixture.
8. To prepare cheese mixture, use a wire whisk to mix together cream cheese, egg white, almond extract and sweetener until completely smooth.
9. Remove crusts from oven again and reduce oven temperature to 350 degrees (you may want to leave the oven door open for a few seconds to let some of the extra heat out).
10. Spoon about a tablespoon of cheese mixture into each baked crust. Top the cheese mixture with a teaspoon or so of blueberry preserves. Either place it right in the middle and leave it there or use a toothpick to create a swirl pattern–it’s up to you.
11. Bake tartlets for about 12 minutes or until cheese and blueberries are no longer jiggly.
12. Allow to cool for about 15 minutes before you attempt to remove tartlets from the pan. Cool the rest of the way on a wire rack or towel. Serve and enjoy!
Makes 10 tartlets.
Nutrition (1/10th of recipe): 160 calories, 8 g carbs, 4 g fiber (4 g net carbs), 13 g fat, 4 g protein

 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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