Ingredients for Blueberry Cream Cheese Tart
- Vanilla Cookie Crumbs
- Unsalted Butter
- 8 ounces cream cheese (softened)
- 2 large eggs
- ½ cup granulated sugar
- Vanilla Extract
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
- ¼ cup red currant jelly
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How to Make Blueberry Cream Cheese Tart
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ½ cup (1 stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 12 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- **Filling:**
- In a large bowl, beat together 8 ounces cream cheese (softened), 2 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until smooth and creamy.
- Pour the filling over the cooled crust and spread evenly.
- **Baking & Topping:**
- Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- While the tart is baking, gently heat ¼ cup red currant jelly in a small saucepan over low heat until melted.
- Remove from heat and stir in 2 cups fresh blueberries until well coated.
- Once the tart is baked, let it cool slightly on a wire rack before spooning the blueberry mixture over the top.
- Refrigerate for at least 2 hours before serving to allow the filling to fully set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
108g
Fat
60g
Carbs
11g
