Recipe: Norwegian Tartlets

 

Norwegian Tartlets 

Crust
1 stick butter (1/2 c.)
3 T. granulated sugar
1/4 t. salt
1 - 1/4 c. flour (perhaps a few teaspoons more)

Crust Directions

1. Preheat oven to 350 degrees Fahrenheit (325 convection; 175 degrees Celsius).
2. Using a food processor or stand mixer, blend butter, sugar, salt, and flour until thoroughly mixed. Mixture will be crumbly.
3. Press crust crumbles firmly into tart tins in a layer 1/4-inch (.635 cm) thick.
4. Bake at 350 degrees for 12-14 minutes. Tartlets may not look done; they are not supposed to brown, but just barely start to turn golden. Cool on wire rack.

Cream Filling
8 oz. cream cheese, room temperature
14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 t. pure vanilla extract
1 can or 1 recipe blueberry pie filling (or fruit pie filling of your choice)

Filling Directions

1. Using a food processor or stand mixer, whip cream cheese, sweetened condensed milk, lemon juice, and vanilla extract together until smooth.
2. Place about 2 T. of cream filling into each cooled tartlet crust.
3. Finish with a 1 t. dollop of pie filling (with at least 2-3 blueberries) on top of cream filling.

Makes 12-16 tarts.
 

Cook’s Note: This recipe makes more filling than crust; you can double the crust recipe or store leftover filling in fridge for up to a week.

The recipe title is a bit of a misnomer. I bought tart tins at an antique store in Idaho and found a Norwegian tart crust recipe online. However, the filling is decidedly not Norwegian according to my friend's foreign exchange student from Norway—though the foreign exchange student did think the tarts were delicious. Maybe this recipe should be named Norwegian-ish Tartlets?