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
- 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!
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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How gorgeous! I especially like the use of pecans in the base… and it’s such a beautiful dessert too. Thanks!
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