Summer Bucket List And Blueberry Cream Tart with Shortbread Crust

Blueberry Cream Tart / My Friend's Bakery

Did you have a great summer? Did you do everything on your summer bucket list? No? Me either, but I did get manage to get a few things accomplished.

Blueberry Cream Tart / My Friend's Bakery

I went to a few concerts, both indoors and outdoors.  I spent some time reconnecting with old friends.  I went to the beach and I explored parts of my city that I had never seen before.

Blueberry Cream Tart / My Friend's Bakery

I spent hours floating around in the pool during the day and in the evening I watched movies outside on my patio. I learned to make some new cocktails that I enjoyed while doing both.

Blueberry Cream Tart / My Friend's Bakery

I rested and relaxed. And I ate blueberry tarts. Happy end of summer to me!

Blueberry Cream Tart

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12 servings

For another fresh summer taste, add 1 tablespoon of lemon zest to the creamy filling.

Ingredients

    For The Shortbread Crust
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • For The Creamy Filling
  • 2 8oz packages (2 cups) cream cheese
  • 1/2 cup granulated sugar
  • 5 tablespoons whipping (heavy) cream, at least 35%
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh blueberries
  • Blueberry syrup - home made or store bought

Directions

For The Shortbread Crust

Preheat the oven to 350 F.

Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.

For The Creamy Filling

Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.

Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.

Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/blueberry-cream-tart-with-shortbread-crust/

Enjoy some other berry-licious recipes!

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryClassic Blueberry Pie / My Friend's BakeryBlackberry Bottom Creme Brulee / My Friend's Bakery

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