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Blueberry Lemon Cheesecake Tart

  • Yield: 2 tarts (4-6 servings each) 1x


  • One sheet of puff pastry (thawed according to package directions)
  • 4 oz. softened cream cheese
  • 1/4 cup powdered sugar
  • Zest from 1/2 of a lemon
  • 1 drop of lemon essential oil
  • 1 pint of blueberries
  • 1 beaten egg


  1. Preheat oven to 375*.
  2. Line baking sheet(s) with parchment paper.
  3. Cut the sheet of puff pastry in half and place the halves on the parchment lined baking sheet(s).
  4. Use a rolling pin to roll the puff pastry out a little thinner.
  5. In a bowl, cream together the cream cheese, powdered sugar, lemon zest and essential oil.
  6. Spread each puff pastry sheet with half of the cream cheese mixture - leaving a 1/2 inch border around the pastry.
  7. Brush the border of the puff pastry with the beaten egg.
  8. Place blueberries on the cream cheese mixture on each tart.
  9. Bake for about 20 minutes or until pastry is golden brown and baked in the middle.
  10. Allow to cool slightly and slice to serve.

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