Holly and I were recently tasked with providing the dessert course of a girls’ night dinner hosted by a good friend. As you can imagine, we agonized over what to make. Should we do individual desserts? Ice cream? (I just got an ice cream maker-stay tuned) Cookies? So many fabulous choices! Ultimately we decided on tarts. Holly did an amazing chocolate peanut butter tart that I hope she will share with us here soon. To balance things, I decided to do fruit tarts. I guess it was a good call, because I’ve had several requests for the Blueberry Lemon Cream Cheese Tart recipe…so here’s to you gals!
I don’t know how many of you have followed Ashley Rodriguez at Not Without Salt, but if you haven’t, it’s time to introduce yourself. Her blog is beautiful and she has introduced us to some amazing flavors. Ashley also has a fabulous cookbook called “Date Night In” which is my go to hostess gift, because not only does it have amazing recipes, she also waxes poetic on relationships, which turns out to be a really great read. In this amazing cookbook, she has a recipe for a raspberry tart that I’ve made a few times. And although it is great-I even made a version for this particular dinner-I am not generally a huge fan of raspberries (first world problems really, but those little seeds get stuck in my teeth. Every time.)
So for the second tart I turned to blueberries. Blueberries are my love language! I have a been on a blueberry kick lately (think lemon blueberry muffins, blueberry jam with lime, lemon blueberry bundt cake, and blueberry lemon cheese cake ice cream…this recipe will be coming soon!). The blueberries in Minnesota have been fabulous this year and are just the perfect thing for this tart! The only trick was getting pints of blueberries into the house without having my kids devour them before I could make this tart.
I’m also going to let you in on a little secret. Although this Blueberry Lemon Cream Cheese Tart looks impressive, do not be intimidated. It is ridiculously easy. All you need is a tart pan, a stand mixer (or a hand mixer, or even someone really strong to whip your filling), and a few simple ingredients. You can do this. Your friends and family will thank you.
Recipe loosely adapted from “Date Night In” by Ashley Rodriguez.
- ½ cup butter, melted
- ⅓ cup sugar + 2 Tablespoons sugar, divided
- ¼ teaspoon cinnamon
- ½ teaspoon salt, divided
- 1 cup flour
- 8 oz cream cheese, softened
- ⅓ cup dark brown sugar
- 1 Tablespoon lemon zest + 1 teaspoon lemon zest, divided
- 3 Tablespoons fresh lemon juice, divided
- 3 pints blueberries
- 1 teaspoon honey
- Preheat the oven to 350ºF.
- To make the Crust:
- In a medium bowl combine melted butter and 2 Tablespoons of sugar.
- Add cinnamon, ¼ teaspoon salt and 1 cup of flour to the sugar/butter mixture.
- Combine to form dough (caution: this dough will be wet).
- Press the dough into a 9 inch tart pan.
- Place tart pan containing crust onto a baking sheet.
- Bake for 15-17 minutes until golden brown and set.
- Allow to cool.
- To make the Sauce:
- In a small saucepan combine 1 Tablespoon lemon zest, 1 pint blueberries and ⅓ cup of sugar.
- Bring to a boil and then simmer until fruit has released its juices and thickened slightly.
- Remove from heat and then stir in 1½ Tablespoons fresh lemon juice.
- Allow to cool and then pour into a clean container.
- To make the filling:
- In a stand mixer, combine cream cheese and brown sugar.
- Add 1 teaspoon lemon zest and 1½ Tablespoons lemon juice
- Combine until smooth.
- To make the Tart:
- Pour cream cheese filling into cooled tart crust.
- Take a scant ¼ cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling.
- Cover top of tart with fresh blueberries.
- Drizzle with honey.
- Cool in the refrigerator for approximately one hour (or more).
- Serve and enjoy!