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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Rainy Saturday Morning And Home Made Blueberry Syrup

Home Made Blueberry Syrup / My Friend's Bakery

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.

Home Made Blueberry Syrup / My Friend's Bakery

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.

Home Made Blueberry Syrup / My Friend's Bakery

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.

Home Made Blueberry Syrup / My Friend's Bakery

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.

Home Made Blueberry Syrup (*Gluten Free)

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 to 1-1/2 cups

If you like the chunks of blueberries in your syrup, then skip the straining steps.

Ingredients

  • 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

Directions

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.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/home-made-blueberry-syrup/

Some other things to make with blueberries.

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryBlueberry Oatmeal Muffins / My Friend's BakeryClassic Blueberry Pie / My Friend's Bakery

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