I have made this for several special occasions, it is so beautiful and decadent. Like Heaven on a plate. I think because the crust has pecans baked into the bottom, it makes for a little nutty surprise with every bite. I last served this at my outdoor dinner party last May. I made individual tartlets two days before the event. To say that my guests were impressed and overjoyed to be eating such a delicate and decadent homemade dessert would be an understatement.
When making the cream: In a medium bowl, add sugar and heavy cream and beat until forms soft peaks. (you are making whip cream, if you are short on time, you can use store-bought, but your own does taste much better!)
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¾ cup butter, softened
- ½ cup finely chopped pecans
- 6 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup heavy cream
- ¼ cup sugar
Blueberry Sauce: (this sauce can be made to fill a pie crust for a homemade blueberry pie)
- 2 pints blueberries
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon lemon rind, grated
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350 degrees.
- Combine powdered sugar, flour, and butter in a food processor, mix until ingredients form a ball.
- Dump ball into 11″ tart pan with removable bottom. Push dough down along pan going up sides. Push into all the indention on side of pan. If you have a small rolling-pin (the kind for pies & pizzas) this works wonderfully.
- Spread nuts along bottom of pan, lightly pushing into dough.
- Bake for 10-12 minutes, until lightly browned.
- Cool completely before filling.
- While tart is baking add 1 cup of blueberries to small saucepan with sugar. Heat over low heat, stirring occasionally until sugar is melted. About 5 minutes.
- Combine cornstarch and water to small bowl, stir to blend and add to blueberry mix. Bring mix to boil over medium heat for 4-5 minutes, stirring.
- Place blueberry mixture in medium bowl, add remaining blueberries, lemon rind, cinnamon and nutmeg and stir to combine. Allow to cool completely before topping tart.
- Now that the tart is out of the oven cooling and your blueberry mix is finished, you can start making the filling.
- In a mixer combine cream cheese and powdered sugar, mix until smooth.
- In a medium bowl, add sugar and heavy cream and beat until forms soft peaks. (you are making whip cream, if you are short on time, you can use store-bought, but your own does taste much better!)
- Add whip cream to cream cheese mix, and fold it together, pulling from bottom to top. GENTLY!
- When you have it blended add to COOLED Tart shell and smooth top until smooth.
- Add blueberry sauce and refrigerate for about 2 hours.
- Placing the tart on a plate makes it easier to transfer until pan is removed.
- Once chilled, remove pan, cut, plate and enjoy!! HEAVEN!