Blueberry Cream Cheese Tart

By learen

IC cookbook by Bev Laumann

Ingredients

• Pastry
• 2 c flour
• 1/2 t sugar
• 1/4 t salt
• 1/4 c unsalted butter melted
• 1/4 c unsalted butter refrigerated
• 1/4 c cold water
• Filling
• 12 oz cream cheese softened
• 1 t vanilla extract
• 1/2 c sugar
• 1/2 c whipping cream
• 2 to 2 1/2 c fresh blueberries
• Glaze
• 2 1/2 c fresh blueberries
• 3/4 c sugar
• 2 T cornstarch
• 1/4 t nutmeg
• 1/4 t baking soda
• 2 t water

Preparation

Step 1

Sift flour, sugar, and salt together for tart shell. Add melted butter and cut in with a pastry blender until texture is like cornmeal. Cut cold butter in cubes, about 1/2 in square. Add butter cubes to the flour mix and toss 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 a floured surface. Roll to 1/4 in thickness and lay in a non stick tart pan or one coated with PAM. Trim the edges even with top of tart pan and prick bottom of pastry with a fork. Bake for about 12 min until lightly browned. Let cool in pan 10 min, then remove and place on serving plate and chill.
Meanwhile, with a mixer, beat cream cheese with vanilla and sugar until fluffy, then set aside. Whip whipping cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
Remove chilled tart shell from frig and fill with cream cheese mix. Cover top of cream cheese with the blueberries reserved for filling. Return to frig for 20 min.
Meanwhile, make glaze. In a small saucepan mix together sugar and cornstarch. Add nutmeg, baking soda, water and blueberries reserved for the glaze. Cook over med heat while stirring, until it 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 glaze over blueberries with spatula, forcing it between berries. Chill tart for at least an hour before serving.