Are we getting close to the end of summer? The huge shower starting yesterday since no single drop of rain for two weeks may have hinted a little bit.
It also means in around two months, we will see our new family member, another heart breaker.
Ingredients (6 mini pies):
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup iced water
1 cup whipping cream
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries
Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Grease six 3 1/2-inch tartlet pans.
Take out doughs from refrigerator. Roll out the pastry on a lightly floured surface, until 3mm thick, and cut six 5-inch circles from it.
Line the prepared pans with the dough circles. Make sure you leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the tops of the tartlets. Bake for 20 to 25 minutes or until golden.
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
In the same bowl, beat cream cheese until it’s soft and creamy.
Add sugar and vanilla, continue beating until combined.
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
Evenly spread the cream mixture in the completely cooled pie crusts. Arrange the blueberries on top of the filling.
Refrigerate the pies until set, about an hour.