Blueberries are my favorite berries and I especially like to make blueberry desserts, like these little tarts! My mini blueberry pie tarts are made with a flaky, butter crust and filled with plump, juicy blueberries that are coated in cinnamon sugar and drizzled with white chocolate! They taste just like blueberry pie but in miniature form! These mini tarts are perfect for snacking on and are so easy to make! They’re also great for brunch, birthday parties and holiday get togethers!
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Easy Butter pie Crust
These blueberry pie tarts are made with a buttery and flaky butter crust. Making the crust is super easy if you have a food processor. The blades do all the work for you, incorporating the butter into the flour. Just combine ice cold butter with the flour, salt and sugar and pulse until just fine crumbs remain. Slowly add in the cold water, until a dough ball forms. Allow the dough to chill before rolling and cutting.
- You can also use store-bought pre-made crust. If you buy premade crust, just grab a circle cutter and cut out pieces for the tart, then proceed with the recipe.
- Don’t have food processor? Just use a pastry blender or two large forks and a large bowl to cut the butter into the flour.
- Check out my in-depth tutorial for ‘All-Butter Pie Crust’ for even more details!
Blueberry Pie Filling
My favorite part about these blueberry tarts is of course, that blueberry pie filling. It’s simply heavenly! The blueberries are coated in sugar and spices, and as they bake, they become little jam pots. You can use fresh or frozen (thawed) berries for this recipe. And if you want even more lemon flavor, add some lemon zest to the mixture! These tarts taste just like a regular blueberry pie, in petite version! Drizzle them with a bit of white chocolate to make them look extra fancy!
Enjoyed this recipe for berry tarts? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Lemon Tarts – mini tarts filled zesty lemon curd, tart raspberry sauce and fluffy meringue!
- Classic Fruit Tart – the best ever fruit tart recipe, with lemon curd, cheesecake filling and loads of fruit!
- Blueberry Pie Cake – the most delicious blueberry cake with a crumble topping!
- Blueberry Macarons – cheesecake and berry flavors cookies with blueberry cheesecake filling!
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Mini Blueberry Pie Tarts (video)
For Home-Made Crust:
- 1 3/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup cold water
- 3/4 cup ice-cold butter
- 3 cups blueberries
- 1/2 cup white granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1/4 cup White chocolate chips, for garnish
- For the butter crust: place the flour, sugar, and salt into a food processor, along with the ice cold butter. Pulse for a few minutes until mixture resembles fine crumbs. Slowly add in the cold water and continue mixing until dough comes together to form a ball, about 30 seconds. Turn dough out onto lightly floured work surface and knead the dough into a smooth ball; don’t overwork the dough. Cover with plastic wrap and place into refrigerator for at least 1 hour.
- Preheat the oven to 350F. Meanwhile, prepare the filling. In a large bowl, toss together the blueberries, sugar, cornstarch, cinnamon and lemon juice. Stir until berries are coated.
- Roll out the chilled dough into large rectangle; the dough needs to be on the thin side. Use a 2 1/2 inch cookie cutter or glass/cup to cut out small circles. Drop dough circles into mini-cupcake tins; I used a 24-count pan. Using your fingers or the bottom of a shot glass, press the dough into the bottom and sides of tin. Top with a generous and overflowing amount of blueberries.
- Bake the mini tarts at 350F for 25-30 minutes, or until the edges of the tarts turn a golden brown color. Remove the tarts from the pan, using a spoon, onto a cooling rack to cool completely.
- Once cooled, drizzle the top with melted white chocolate. I used the microwave to melt mine and placed the chocolate into a zip-lock bag, then cut off a tiny tip off the edge.
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