Description
A delightfully rich blueberry cream tart with a shortbread crust.
Ingredients
- FOR THE SHORTBREAD CRUST:
- ¾ cups Cold Butter Cubed
- 1-½ cup All-purpose Flour
- ½ cups Granulated Sugar
- ½ teaspoons Salt
- FOR THE FILLING:
- 2 packages (8 Oz. Size) Cream Cheese, Softened
- ½ cups Granulated Sugar
- 5 Tablespoons Whipping Or Heavy Cream, At Least 35%
- 1 teaspoon Vanilla Extract
- 12 Tablespoons Blueberry Syrup, Divided
- Fresh Blueberries For Topping
Preparation
For the crust:
Preheat oven to 350ºF.
Add butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11-inch tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.
For the filling:
Using an electric mixer, cream together cream cheese and sugar until well combined. Add whipping cream and vanilla extract and mix until light and fluffy.
Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 to 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 to 4 tablespoons of blueberry syrup over the top.
Fill the surface of the tart with fresh blueberries and then drizzle the remaining 3 to 4 tablespoons of blueberry syrup over the top. Refrigerate for 2–3 hours before serving.
