Try it with other fruits, too, for some variety. Keep this Blueberry Cream Cheese Tart in mind for those times you need a last-minute dessert or you just want a little bit of easy in your life. Both are great, although I slightly prefer the way whipped cream complements both the flavors and the texture. If you like, serve slices of this tart with ice cream or sweetened whipped cream. That’s why it’s even more important that this dessert be easy enough to whip up in short order. It’s still delicious, but it just won’t be at its best. The pastry can start to get a little soggy after that. Then just top with the sweetened blueberry mixture, sprinkle a few almonds on top, and it’s ready for the oven!Īs is true of a lot of puff pastry treats, this tart will be at its best on the day it’s baked. The cream cheese filling will take you just a few minutes to mix and spread onto the puff pastry. Blueberries and cream cheese were just made for each other, and that pairing really shines in this tart. Topping off that puff pastry base is one of my favorite flavor combinations. It cuts down on prep time and bakes up beautifully. It’s such a convenient thing to use when you need a last-minute dessert or when you just want something quick and easy. Puff pastry is one of those, and I pretty much always have some in my freezer. As much as I love baking from scratch, there are a few shortcut ingredients that I happily embrace. You know that I’m all about keeping things simple and easy, but this beauty is really, really easy. It’s one of those great recipes that really makes the most of a few simple ingredients. To serve, top each slice with a generous dollop of whipped cream.Blueberry Cream Cheese Tart is just the super easy dessert recipe you need for berry season!īlueberry Cream Cheese Tart has a permanent spot on my super quick and easy list. To make vanilla whipped cream, combine all ingredients in a bowl or stand mixer and mix or whip until soft peaks form.7. Refrigerate until cool, about 30 minutes. Scatter reserved berries on top, pressing down gently. Immediately pour hot berry mixture into cooled tart shell.5. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan. Reduce heat simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes.4. In a medium saucepan, bring 1/4 cup water and 2 cups berries to a boil over high heat. Meanwhile, reserve 1 cup of the berries for topping. ![]() Bake until golden, 20 to 25 minutes cool completely.3. ![]() Remove from freezer and prick bottom of dough all over with a fork. Transfer dough to a 9-inch round tart pan with a removable bottom with fingers, press evenly into bottom and up sides. If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed.2. In a food processor, combine flour, sugar, salt, butter, and emulsion pulse on and off a few times until moist crumbs form. 1/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Pasteġ.6 cups (3 pints) fresh blueberries, rinsed.1 teaspoon Cream Cheese Bakery Emulsion.8 tablespoons (1 stick) cold unsalted butter, cut into small pieces.To serve, top each slice with a generous dollop of whipped cream.To make vanilla whipped cream, combine all ingredients in a bowl or stand mixer and mix or whip until soft peaks form. ![]() Scatter reserved berries on top, pressing down gently.Immediately pour hot berry mixture into cooled tart shell. ![]()
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