Blueberry Tart

Recipe Ingredients

		Crust
1/2 cup	99g / 3.5oz	Powdered sugar
1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 cup	148g / 5.2oz	Butter - softened
1/2 cup	73g / 2.6oz	Finely-chopped pecans
		= (or your favorite type of nuts)
		Filling
2		Cream cheese - (3 oz ea) - room temperature
1 cup	198g / 7oz	Powdered sugar
1 cup	237ml	Heavy cream
1/4 cup	49g / 1.7oz	Sugar
1		Blueberry pie filling - (21 oz)

Recipe Instructions

Crust: Preheat oven to 350 degrees.

Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.

Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C02) - from the TV FOOD NETWORK

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