This is another shout out to Sara Morris at Sprouted Kitchen! These little gems are ridiculously delicious! I've already eaten 2 of them in the last hour.
1 8-oz. Sheet Frozen Puff Pastry, thawed
1 Egg, beaten
6 oz. reduced fat cream cheese, room temperature
3 tablespoons honey, divided
3 tablespoons fresh lemon juice, divided
Zest of one large lemon
1 cup fresh blueberries
Lemon zest and powdered sugar for garnish, optional
2 | Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment.
3 | Using a paring knife, score a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 14+/- minutes.
4 | In the meantime,mix the cream cheese, lemon zest, 2 tablespoons of the lemon juice, and 2 tablespoons honey until fully mixed and a bit fluffy. Put it in the fridge.
5 | Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.
6 | Dollop about 1 tablespoon of the creamy mixture in the middle of each tart. Put the blueberries in a bowl. Warm the remaining 1 tablespoon honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last tablespoon of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature. *Garnish with fresh lemon zest and a sprinkle of powdered sugar if you please.