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Blueberry Cream Cheese Tart




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Blueberry Cream Cheese Tart

Chocolatier June/July 2000

Yield: 8 to 10 servings
Preparation: 1 1/2 hours plus baking and cooling times

Gingersnap crust:
1 3/4 cups gingersnap crumbs
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) unsalted
butter, melted

Cream cheese filling:
12 ounces cream cheese
1/4 cup sour cream
1/3 cup granulated sugar
1/8 teaspoon salt
2 large eggs
3 ounces white chocolate, melted
1 teaspoon pure vanilla extract

Blueberry topping:
1 pint blueberries
Zest of 1 large lemon, grated
1/2 cup granulated sugar
3 tablespoons fresh lemon juice, strained
2 tablespoons cornstarch

Make the gingersnap crust:
1. Position a rack in the center of the oven and preheat to 350 degrees F. Generously coat the bottom and sides of a 9-inch fluted tart pan with
a removable bottom with nonstick cooking spray.
2. Combine the cookie crumbs, sugar, and cinnamon together in a medium bowl. Add the melted butter and toss with a fork or your fingers until
the butter is evenly distributed. Pat the crumbs firmly over the bottom
and sides of the greased tart pan. Set aside.

Make the cream cheese filling:
3. Using a food processor fitted with metal blade, process the cream cheese, sour cream, sugar and salt until smooth, about 30 to 45 seconds, stopping
the machine several times to scrape down the bottom and sides of the
bowl with a spatula.
4. Add the eggs one at a time, processing for 10 seconds after each addition. Add the melted white chocolate and vanilla and process 10 more seconds. Pour the filling into the tart shell. Bake the tart 35 to 40 minutes or until a toothpick or skewer inserted in the center comes out clean. Cool the tart
on a rack while you prepare the blueberry topping.

Make the blueberry topping:
5. In a medium saucepan, combine the blueberries, sugar and grated lemon zest. In a small bowl whisk the cornstarch with the lemon juice until
cornstarch has dissolved completely. Add the cornstarch mixture to
the blueberries. Bring the fruit mixture to a simmer over medium heat,
stirring often with a wooden spoon. Cook 6 to 10 minutes or until about
half of the blueberries have burst and the juices thicken. Remove from
the heat and carefully, using a tablespoon, ladle the berry compote onto
the cream cheese tart in an even layer. Cool tart at room temperature
1 1/2 to 2 hours before serving. Tart can be prepared several hours
ahead and held at room temperature until serving.

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