I had a few people over for dinner Sunday night and ended it with a blueberry tart. I didn’t make it in a tart pan, as I don’t have one, but it turned out well with a very easy graham cracker crumb crust and a tasty lemon filling with fresh blueberries (I splurged).
2 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick unsalted butter – diced
3 T. light brown sugar
1/2 cup sour cream
1/2 teaspoon vanilla
8 oz cream cheese (1/3 fat), softened
Zest of two lemons
Juice of 1 lemon
3/4 cup heavy whipping cream
2 packages blueberries
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well. Press in a tart pan (or a regular square pan or individual ramekins) and bake for about 10 minutes at 350.
Whisk together brown sugar, sour cream, and vanilla in a small bowl. Beat cream cheese in a medium bowl with an electric mixer until smooth and then add sour cream mixture and zest. In another bowl, whip heavy cream until it forms peaks. Mix whipped cream into the sour cream/cream cheese mixture. Pour onto graham cracker crust and top with rinsed and dried berries.
Notes: This was easy and tasty! I’ll definitely make it again. I made too much filling and ended up tossing some of it out, so next time I’ll cut back.
Servings: 9 large pieces