Crust
- 1½ cups all-purpose flour
- ¼ tsp salt
- ½ cup icing sugar
- ¾ cold butter, cut into small chunks
- 8oz cream cheese, softened (1 package)
- ½ cup icing sugar
- 1 tbsp vanilla extract
- ½ cup heavy whipping cream, whipped
- 2/3 cup sugar
- 3 tbsp cornstarch
- ½ cup water
- ¼ cup fresh squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
- 3 cups blueberries, fresh or frozen
Crust
Preheat your oven to 350ºF with a rack in the middle position.
Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.
Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.
Lightly cover the tart with foil and add pie weights (or dried beans) to ensure that the tart shell doesn't bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Cool completely.
Cream Cheese Filling
Beat the cream cheese and icing sugar together until light and fluffy. Beat in the vanilla. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.
Blueberry Topping
Put the sugar, water, cornstarch, lemon juice, lemon zest, and vanilla into a large sauce pan and whisk until smooth over medium heat.
Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes until at least half of the blueberries have broken down and it has thickened up significantly.
Let cool, then pour onto the top of the tart. Keep the finished tart refrigerated.
Preheat your oven to 350ºF with a rack in the middle position.
Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.
Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.
Lightly cover the tart with foil and add pie weights (or dried beans) to ensure that the tart shell doesn't bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Cool completely.
Beat the cream cheese and icing sugar together until light and fluffy. Beat in the vanilla. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.
Put the sugar, water, cornstarch, lemon juice, lemon zest, and vanilla into a large sauce pan and whisk until smooth over medium heat.
Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes until at least half of the blueberries have broken down and it has thickened up significantly.
Let cool, then pour onto the top of the tart. Keep the finished tart refrigerated.