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Mini Blueberry Lemon Tarts


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Mini Blueberry Lemon Tarts


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Mini Blueberry Lemon Tarts


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 1 package pareve cream cheese, softened
  • 2 tablespoons confectioner's sugar
  • 2 tablespoons lemon juice, divided
  • 2 teaspoons lemon zest, divided
  • ½ cup blueberries
  • 1 tablespoon granulated sugar
  • 14 small store bought tart shells


In a medium bowl, combine pareve cream cheese, confectioner’s sugar, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Beat with a hand mixer until smooth and combined.  Can be made up to 2 days in advance and refrigerated in an air tight container. Remove from refrigerator to soften before assembling tarts.

In a small bowl, combine blueberries, sugar, remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest and stir.

To assemble, fill each shell with a tablespoon of pareve cream cheese mixture and smooth the top. Garnish with 4 to 6 blueberries each and serve.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




16 Responses to Mini Blueberry Lemon Tarts

  1. avatar says: Amy

    Pareve cream cheese!? What is that? In what section of the grocery store can it be found?

  2. The pareve cream cheese is actually called “Better Than Cream Cheese” from Tofutti. Can be found in the fridge section next to the regular cream cheese. The Container looks like this: http://www.tofutti.com/btcc.shtml

  3. avatar says: Amy

    Thanks for the information! I will definitely keep my eyes peeled for this pr0duct.

  4. can you use it for a pareve cream sauce?

  5. avatar says: galiah

    looks/sounds awesome– do you think these would freeze well?

  6. You can use Mimic Creme for pareve cream sauce if you are not allergic to almonds or cashews because that is what it is made for. I also use it for pareve icecream and pareve smoothies. It also has a pareve whipped topping.

  7. When I click on the oven baked falafel, the blueberry tarts keep coming up. Any way to have my (falefel) and eat it too!

  8. Do you think it would work with a strawberry topping – same amount of zest, sugar, and lemon juice? Thanks!

  9. avatar says: frippie

    would this work without a hand mixer? also, is there an alternative to lemon zest? I try not to use citrus skins because they are usually treated with chemicals that are not good for you, and especially bad for men/boys to eat if you want to protect the – ahem – generations.

    • Hey Frippie – LOL (OY but LOL to how you worded it!) ok so 1) re mixer: yes you prob can do this with a whisk or fork but you may just may have to work a little harder to get that creamy consistency and 2) re zest: you can just omit it or just swap it for additional lemon juice to up the citrus flavor.

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