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Blueberry Cream Cheese Tart

Blueberry Cream Cheese Tart

How are you with making pie crusts? I struggled with them until recently. The first one I ever attempted was a complete failure. It was many years ago and I thought I could skip a step or two. It was not a good idea. My second attempt wasn’t much better. I put making pie crusts on hold for a long time. Then I decided to make this blueberry cream cheese tart. Success!

This is a crust for beginners. It put me back on the pie crust making track. One small step in the right direction back then and now I’m making Julia Child pie crusts. If you need a recipe to get started with, this is the one. The original is by Paula Deen and can be found on the Food Network website. I adapted it slightly and reflected my method of preparation.

A slice of a blueberry cream cheese tart

How does the tart taste? Pretty darn good if you ask me and everyone who has tasted it. You can tell it is a homemade crust (my mother-in-law loves this one) and the filling is light and fluffy. The pecans give it a bit of crunch. The blueberry topping adds a nice fruit flavor and makes a pretty tart. You could use different flavors of store-bought pie filling or use homemade.

Can you believe the holiday season is around the corner? Halloween, Thanksgiving, Christmas…whew! What happened to this year? At least I have this blueberry cream cheese tart I can whip up for any celebration. Let the festivities begin!

Blueberry Cream Cheese Tart

A homemade tart with an easy to make crust, fluffy cream cheese filling, and topped with blueberry pie filling.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Renee

Ingredients

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • Pinch of salt
  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup finely chopped pecans or walnuts

For the filling and topping:

  • 6 ounces cream cheese not whipped, at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 can blueberry pie filling 21 ounces

Instructions

For the crust:

  1. Preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a knife blade, add the flour, powdered sugar, and salt. Pulse to combine. Add the butter and process until it forms a ball. Press dough evenly on the bottom and up the sides of a 12-inch tart pan with a removable bottom. Sprinkle the nuts evenly over the bottom and lightly press into the crust. Bake for 10 to 12 minutes, or until lightly browned around the edges. Let cool completely.

For the filling and topping:

  1. In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat until smooth and combined. In a separate bowl, beat the heavy cream with the sugar until it has soft peaks. Fold the whipped cream, a little at a time, into the cream cheese mixture. Spread the cream cheese filling evenly into the prepared tart crust. Top it with the pie filling. Refrigerate at least 2 hours. Serve and enjoy!

Recipe Notes

A homemade tart with an easy to make crust, fluffy cream cheese filling, and topped with blueberry pie filling.

Recipe Rating




Cynthia Briggs

Thursday 8th of November 2012

Made this for company last week and it was delicious. Cynthia Briggs/Cookbook Author

Renee

Thursday 8th of November 2012

I am so glad you enjoyed the tart! Thank you so much for taking the time to come back and let me know it was a success.

Paula @ Vintage Kitchen

Saturday 20th of October 2012

I make a similar pie, but it has eggs, both in the crust and cheesecake. This is a wonderful recipe! And pecans in the crust give it an amazing toasted flavor that´s hard to beat!

Tiffany

Saturday 13th of October 2012

That looks amazing! I always have problems with my crusts falling apart or sticking to the pan. I usually end up just buying the premade ones from the store. I don't care for pie, but fruit and cheese tarts are so yummy!

Laura

Saturday 13th of October 2012

Love this crust and the overall flexibility of the tart.

Jennie @themessybakerblog

Friday 12th of October 2012

That is one beautiful tart crust, and the filling looks amazing.

Renee

Saturday 13th of October 2012

Thanks Jennie! It is a nice tasting crust too and so easy to make.