Blueberry Cream Cheese Tart
By: Quay Po Cooks
Published: Monday, January 10, 2011 - 2:13am

Ingredients




Crust: (note: your favorite graham crust will do very well here, while we prefer the following sweetened crust for this 
1/2 cup (63 g) powdered sugar
1 1/2 cups (188 g) all-purpose flour
3/4 cup (170 g) butter, softened
Filling:
6 ounces (170 g) cream cheese, at room temperature
1 cup (126 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream
1/4 cup (56 g) castor sugar
1 can blueberry pie filling





Preparation

1 Crust: 2 Preheat oven to 350 degrees F (175 degrees C) 3 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. 4 Bake for 12 to 14 minutes, or until lightly browned, using pie weights or dried beans to fill the crust, to prevent it from buckling. Allow to completely cool on a rack and remove the weights. 5 Filling: 6 In a large mixing bowl, mix the cream cheese with the powdered sugar using a fork or a mixer until thoroughly blended. Clean the mixer utensils for next step. 7 In a separate bowl, add the heavy cream and the caster sugar. Beat until soft peaks form. 8 Using a rubber spatula fold the whipped cream into the cream cheese mixture. 9 Spoon this mixture into the cooled pie shell and top it with blueberry pie filling or blueberry preserves. Refrigerate until well chilled and firmed. Serve with a sprig of mint leaf, thinly sliced strawberries if available, sliced maraschino cherries, or a dollop of whipped cream on top. 








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Preparation

 1  Crust:  2  Preheat oven to 350 degrees F (175 degrees C)  3  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.  4  Bake for 12 to 14 minutes, or until lightly browned, using pie weights or dried beans to fill the crust, to prevent it from buckling. Allow to completely cool on a rack and remove the weights.  5  Filling:  6  In a large mixing bowl, mix the cream cheese with the powdered sugar using a fork or a mixer until thoroughly blended. Clean the mixer utensils for next step.  7  In a separate bowl, add the heavy cream and the caster sugar. Beat until soft peaks form.  8  Using a rubber spatula fold the whipped cream into the cream cheese mixture.  9  Spoon this mixture into the cooled pie shell and top it with blueberry pie filling or blueberry preserves. Refrigerate until well chilled and firmed. Serve with a sprig of mint leaf, thinly sliced strawberries if available, sliced maraschino cherries, or a dollop of whipped cream on top.

About


This post is for the blueberry and vanilla cream cheese tart that is very simple but heavenly delicious!