I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. Post was not sent - check your email addresses! Sign up for our weekly newsletter to get content like this every week! The filling is placed in a tasty cornmeal based tart crust. © 2020 Driscoll's, Inc. All Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Love this! Yep, I’m particularly in love with fresh berries! containers, Have a Recipe to share? Add sugar and vanilla, beating well. Or, process in a food processor. #275 32160 South Fraser Way, Spoon cream cheese mixture over wafers. Lemon Blueberry Cheese Tart. Add flour and salt, pulse until blended. Stir until dough comes together. The recipe makes enough dough for two 4 by 12-inch tart crusts. So many fabulous choices! Add sugar, egg, lemon zest, and lemon juice. Cook 1 to 2 minutes, until thickened. Combine to form dough (caution: this dough will be wet). Set aside. People have started to ask me to bring it to events! Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), « One Pot Pasta with Tomato, Spinach, and Mozzarella. Fresh summer blueberries sit atop a luscious lemon cream cheese filling, making this a colorful and wonderful dessert. This tart looks like the perfect summer dessert! Ellie Augustin @Adventures With Ellie says. This blueberry tart is a gorgeous dessert! Add 1 teaspoon water to cornstarch and stir until smooth. Lightly flour a work surface and roll out dough to an 8 by16-inch rectangle. Press pastry evenly into one 9 or 9½ inch tart pan with a removable bottom, patting pastry evenly over bottom and up the sides, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling. Email us at Oh boy! Beat until mixture is smooth. Refrigerate leftovers. Beat cream cheese with a mixer until smooth and soft. ¼ cup honey. Preheat oven to 325°F. ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer. This Low-Carb Blueberry Lemon Cream Tart has a tender vanilla crust, a creamy lemon filling and a blueberry topping. We use EasyRecipe-it came built into our Foodie Pro Theme (Studiopress). Bring to a boil and then simmer until fruit has released its juices and thickened slightly. Family, great fo, Honesty post- I have been feeling really overwhelm, It’s been a long few months but what I’ve lear, ALL. Do you like what you see? Remove from heat and then stir in 1 1/2 Tablespoons fresh lemon juice. I can’t wait to try this! Learn how your comment data is processed. Add cornstarch mixture to berries and sugar stirring constantly until the mixture comes to a boil and thickens slightly. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling. Place tart pan containing crust onto a baking sheet. It looks delicious! so delicious! Chill the tart for at least 30 minutes. Such a perfect flavor combination…blueberries and lemon! Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling. This blueberry tart looks so yummy! Combine almonds and sugar in food processor. Use dough to line a 4 by 12-inch tart pan with a removable bottom, prick all over with a fork and chill 30 minutes. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling. Remove from heat. To balance things, I decided to do fruit tarts. The blueberries in Minnesota have been fabulous this year and are just the perfect thing for this tart! Combine 1/2 cup milk and 2 tablespoons sugar in a medium saucepan. lemon zest, minced2-3 Tbsp. In this amazing cookbook, she has a recipe for a raspberry tart that I’ve made a few times. And for some reason making vegetables just didn’t float my boat as much as say, making a Lemon Blueberry Cream Cheese Tart! salt6 Tbsp. Your email address will not be published. ½ cup slivered almonds, toasted, and finely ground, 6 tablespoons unsalted butter, cold, cut into ½ inch pieces, 2 (8 ounce) packages cream cheese, room temperature, 1 tablespoon freshly grated lemon zest (about 1 lemon), 2 tablespoons freshly squeezed lemon juice. The tart is chilled, and then covered with fresh blueberries that have been glazed with red currant jelly. Spoon the blueberry topping evenly over the chilled tart. Chill slightly before serving to allow tart to set up, making it easier to cut and plate. Perfect to take along to spring and summer gatherings! What You Need to Know When Choosing Sod for Your Property, 1/3 cup sugar plus 2 Tablespoons sugar divided, 1 Tablespoon lemon zest + 1 teaspoon lemon zest divided.