Blueberry Tartelettes

Go ahead, indulge yourself. These gorgeous blueberry tartelettes are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a tad naughty anyway?

Blueberry Lemon Tartelettes

Makes 1 10-inch tart or 8 individual tartelettes

10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

2 cups whole milk Greek-style yogurt
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350 F. (180 C.) Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch gratin dish or tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 4 ounce ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.
While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

If you like this, you might enjoy these recipes:
Black and Blueberry Clafoutis from TasteFood
Blueberry Oat Quick Bread from the Kitchn
Blueberry Crumble Bars from TasteFood
Blueberry Sorbet from Simply Recipes
Pear, Plum and Blueberry Crisp from TasteFood

21 responses to “Blueberry Tartelettes

  1. So tempting! A heavenly combination.



  2. Karen @ My Pantry Shelf

    Oh, I just love these! Blueberries, yogurt and graham crackers so simple. I will have to try them.

    • Karen @ My Pantry Shelf

      What are your thoughts on using nonfat yogurt? Not creamy enough? That is what I usually have on hand.

  3. I always have some Fage Greek yogurt around, and I just picked a bunch of blueberries from my bushes. And amazing, I have some graham cracker mixture in the frig left over from some strawberry cheesecakes I made last week. Guess what I’m making for dessert tonight :-) ? Really, really beautiful photos, Lynda. Just beautiful.

  4. Adorable and delish no doubt!

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  6. Angie@Angie's Recipes

    These are just so beautiful!

  7. Super cuteee! & I bet they tasted amazing!

  8. Pingback: Weekly Mix | Bake or Break

  9. I would like some more, please. Yum.

  10. These are adorable and the recipe is simple too! I love blueberries and lemon together.

  11. eastofedencook

    My husband adores blueberries! I am always searching for new recipes which feature his favorite fruit. Your Blueberry Lemon Tartelettes are a must try, easy to prepare with wondrous seasonal flavor.

  12. Gorgeous, gorgeous photos and the recipe sounds amazing.

  13. This is a stunning dessert, Lynda, and right up my alley. I can’t wait to make these. The blueberry-lemon-yogurt filling is brilliant. I’ll happily eat them any time of day!

  14. Naughty is my middle name, so these babies are right up my alley. I love individual tartlets, but always feel too lazy to make them myself, something I have to get over, I know.

  15. Pingback: Apricot Brulee: Roasted and Caramelized Apricots with Greek Yogurt and Lemon | TasteFood

  16. They look so delicious!!!

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