Blueberry Cream Cheese Tart

Blueberry Cream Cheese Tart

Pecan Shortbread Crust:

·         1 ¾ cups all-purpose flour

·         ¼ cup powdered sugar

·         ½ cup finely chopped pecans

·         1 teaspoon salt

·         10 tablespoons cold unsalted butter

·         1 egg yolk

Blueberry Cream Cheese Filling:

·         1 pound cream cheese

·         ½ cup powdered sugar

·         1 teaspoon vanilla bean paste

·         ¼ teaspoon nutmeg

·         1 ½ cups heavy whipping cream, cold

·         2 cups blueberries, fresh or frozen and thawed


In a food processor, combine the flour, sugar, pecans and salt.  Process until the nuts are finely ground.  With the processor running, add the butter, a tablespoon at a time, just until moistened.  Add the yolk and pulse a few times to incorporate.  The mixture should resemble moist cornmeal.

Spray a 9-inch round tart pan with a removable bottom with non-stick spray.  Pile the dough crumbs into the pan, and spread out to the edge.  Firmly press down against the bottom and up the sides of the pan.  Freeze for 30 minutes.

Preheat the oven to 375.  Spray a piece of foil with non-stick spray and place the foil, greased side down, against the frozen crust, fitting it closely to the crust.  Fill the foil with pie weights or dried beans.  Bake at 375 for 25 minutes.

Carefully remove the foil and set aside.  Reduce the oven temperature to 350 and bake crust, uncovered, for an additional 10-15 minutes, until golden brown.  Set pan in the refrigerator to cool completely.

Cream Cheese Filling:

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla bean paste and nutmeg until smooth.  Beat in the cream until smooth and fluffy and thick.  Fold in the blueberries (if using frozen blueberries, it’s normal for them to release juice as they thaw, which you can just mix right into the cream cheese for a pretty lavender-colored swirled effect).

Spread the filling into the cooled crust.  Refrigerate for 2-4 hours to set up before serving.

Yields 8-12 servings

Recipe from Curly Girl Kitchen