In Good Taste

If you haven’t guessed by now, I have wicked sweet tooth and I love to indulge it with either chocolate or fruit flavors. One of my favorite breakfast eateries serves a blueberry lemon loaf that is to die for. When trying to come up with this week’s recipe all I could think about is how good that blueberry lemon loaf is and how much I want one. LOL. And then it occurred to me, if it tastes that good in “bread” form it would probably taste unbelievable if you add some Philly and turn it into a tart. That’s how I came up with this.

Blueberry-Lemon Cream Cheese Tartlets

2 (8-ounce) packages Philadelphia cream cheese, softened 

1 cup sugar

1 Tbsp. lemon juice

2 eggs

12 vanilla wafers

1 (21-ounce) can blueberry filling

PREHEAT oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

BEAT cream cheese with a handheld electric mixer until fluffy. Add sugar and lemon juice, beating well. Add eggs, 1 at a time, beating well after each addition.

PLACE a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.

BAKE for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top.