Blueberry Cream Cheese Tart

By trishg

Ingredients

• For Pastry:
• 2 cups flour
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1/2 cup unsalted butter, refrigerated
• 1/4 cup cold water
• For Filling:
• 12 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/2 cup sugar
• 1/2 c whipping cream
• 2 to 2 1/2 cups fresh blueberries
• For Glaze:
• 2 1/2 cups fresh blueberries
• 3/4 cup sugar
• 2 tablespoon cornstarch
• 1/4 nutmeg
• 1/4 tsp baking soda
• 2 tsp water

Preparation

Step 1

Sift together the flour, sugar and salt for tart shell. Add melted butter and cut in pastry lender until texture of cornmeal. Cut cold butter in cubes, about 1/2 inch square. Add butter cubes to the flour mixture and too to coat cubes. Add cold water and knead until pliable, but leave little bits of plain butter.

Preheat Oven to 375. Gently roll out the dough on flour surface. Roll to 1/4 inch thickness and lay in a non stick tart pan (or one coated with non stick cooking spray). Trim the edges even with the top of tart pan and prick bottom of pastry with a fork. Bake for 12 minutes until lightly browned. Let cool in pan 10 minutes, then remove pastry, place on serving plate and chill in refrigerator.

While tart shell is chilling, make filing. With a mixture, beat cream cheese, vanilla, and sugar until fluffy, then set aside. Whip whipping cream until stiff peaks form. Gentle fold whipped cream into cream cheese mixture.

Remove chilled tart shell from refrigerator and fill with cream cheese mixture. Cover top of cream cheese with blueberries. Return to refrigerator for 20 minutes.

Glaze: In a small saucepan mix together sugar and cornstarch for the glaze. Add nutmeg, baking soda, water and blueberries. Cook over medium heat while stirring, until mixture comes to a rolling boil and liquid is slightly thickened. Mash berries and continue cooking until it is a deep purple and there is no foam. Remove from heat and pour through a sieve to remove berry skins. Spread over blueberries with spatula forming it between berries. Chill tart at least 1 hour before serving.