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.
It’s early Saturday morning and it is pouring outside. I know I have homework that needs to be done, university is relentless, but I just can’t seem to concentrate.
The dog is sitting on the back of the couch watching the leaves of my plants bounce up and down each time they’re hit with raindrops. It’s like nature is having its own dance party and he wasn’t invited.
Two of the kids and my husband are still asleep. My one son, who has habitually risen between 4 a.m. and 5 a.m. every day for his entire life, is up so I sent him to the store for milk.
I’m going to make french toast and fresh blueberry syrup. I can’t think of a more perfect thing to do on this rainy Saturday morning.
If you like the chunks of blueberries in your syrup, then skip the straining steps.
2-1/2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon corn starch
1/8 cup water
Combine the blueberries, sugar, vanilla, and 1/4 cup water in a pot. Use a potato masher to mash the berries. Cook the mixture over medium-high heat until it reaches a boil. Reduce the heat to medium and boil for 3 - 4 minutes.
In a small bowl, mix together the corn starch with 1/8 cup water. Stir in the corn starch mixture to the blueberries. Heat until slightly thickened. Remove from the heat.
Pour the blueberry mixture through a fine strainer, using the back of a rubber spatula to push the liquid through, leaving the pulp of the berries behind. For a smoother syrup, strain the liquid through a cheesecloth after it has been passed through the mesh strainer.