Blueberry Cream Cheese Tart

Photo: Quay Po Cooks

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

Crust:

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.

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.

Filling:

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.

In a separate bowl, add the heavy cream and the caster sugar. Beat until soft peaks form.

Using a rubber spatula fold the whipped cream into the cream cheese mixture.

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.