Blueberry Cream Cheese Tart
Crust: (note: your favorite graham crust will do very well here, while we prefer the following sweetened crust for this
3/4 cup (170 g) butter, softened
6 ounces (170 g) cream cheese, at room temperature
1 teaspoon vanilla extract
1 can blueberry pie filling
Preheat oven to 350 degrees F (175 degrees C)
Combine powdered sugar, flour, and butter in a food processor, or combine in a mixing bowl with a blending fork until mixture is crumbly and less than pea sized and can easily be pressed into a ball between your hands. Roll out dough for an un-greased 12-inch tart pan or, cut dough ball into 4 equal parts and simply press each piece into individual, shallow, five inch ramekins, slightly buttered. Take care to press into indentations.