There are desserts that can transform a springtime snack into something to remember. The aroma of butter, the crispness of freshly baked filo pastry and a soft, indulgent filling: these mini cheesecake tarts encapsulate all the magic of lovingly homemade desserts, to be shared with loved ones at teatime or during a summer evening outdoors.
A super-crunchy shell envelops a delicate, fragrant cream cheese filling, complemented by the gentle sweetness of fresh blueberries. Baking in the Palazzetti oven gives the tarts a perfect golden finish and enhances every texture, creating an irresistible balance between fragrance and creaminess. Crispy on the outside, velvety at the heart, these mini blueberry and lemon cheesecake tarts are perfect to bake in your Palazzetti wood-fired oven for an irresistible flavour… with all the charm of outdoor cooking!
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Blueberry and lemon mini cheesecake tarts
General information
Preparation time: 45 minutes
Serves: 8
Difficulty: easy
Ingredients
- 350 g filo pastry
- 100 g melted butter
- 50 g caster sugar
- 250 g cream cheese
- 50 g sifted icing sugar
- One egg
- A tablespoon of maple syrup
- A pinch of salt
- The grated zest of one untreated lemon
- 250 g fresh blueberries
- Icing sugar, as required, for decoration
Method
- Preheat the Palazzetti wood-fired oven to 170°C.
- Lay out a sheet of filo pastry on the work surface and brush it with melted butter. Sprinkle with a little caster sugar. Place a second sheet on top, brush again with butter and add another light layer of sugar.
- Using your fingers, gently crimp the pastry to create a sort of accordion effect, then roll it up onto itself to form a circular spiral: this will be the base of the cheesecake tart. Press the centre lightly to create a hollow for the filling. Transfer the shell to a baking tray and repeat the process with the remaining filo pastry.
- In a bowl, beat the cream cheese until smooth and creamy. Add the icing sugar, maple syrup, lemon zest, egg and a pinch of salt, then mix everything together well.
- Spoon about two tablespoons of the cream into the centre of each tartlet and top with fresh blueberries.
- Bake for about 20 minutes, or until the filo pastry is golden and crisp. Remove from the oven, leave to cool slightly and finish with a dusting of icing sugar.
- Crispy, creamy and wonderfully fragrant: these mini blueberry and lemon cheesecake tarts are the perfect dessert to share after a summer barbecue.
