Blueberry Tart


From the Kitchen of: Kim Hawks
Source:

Ingredients:
Crust
1.5 c vanilla cookie crumbs
6 TBS unsalted butter, melted
Filling 1
8 oz cream cheese, softened
2 large eggs, room temp
1/2 c sugar
1 TBS pure vanilla extract
2 tsp grated fresh lemon peel 		Filling 2
2 cups fresh blueberries, picked over and rinsed; or frozen blueberries, thawed in a sieve over a bowl to reserve the juice.
1/2 c red currant jelly, melted and still warm
1 TBS cassis or raspberry liqueur (optional)
2 TBS cornstarch
1/4 tsp salt
1/4 c sugar
1 TBS fresh lemon juice

 
Directions:
Preheat oven to 375.
In a bowl, combine ingred for Crust until thoroughly combined.  Press into the bottom and top of a 9 inch tart pan with removable bottom.  Bake for 15 min.  Remove the pan to a wire rack to cool.

Make Filling 1
Put all Filling 1 ingredients in a bowl and beat using an electric mixer on med speed until combined and smooth.  Spoon the filling into the prebaked crust, spread it evenly.
Bake for 20-30 min or until the filling is firm.  Remove the tart pan to a wire rack to cool.

Make Filling 2
While tart cools,
  • if you are using thawed frozen blueberries, put the reserved liquid from the berries, cornstarch, salt, and 1/4 c sugar in a med saucepan over med heat.  Cook, stirring until thickened.  Turn heat to low and cook about 4 minutes more.  Stir in the blueberries and lemon juice.  Remove the pan from heat and let the topping cool to lukewarm.  
  • If you are using fresh blueberries, toss the berries in the melted currant jelly in a bowl and stir in the cassis, if using.
Spoon the cooked topping over the tart, spreading it evenly, and then chill tart for 2 hours.

To serve, remove the sides of the tart pan, place the tart on a serving plate and serve it with a bowl of whipped cream.