I’m super excited to be joining Cooks in the Kitchen with Elah Tree again, considering my recipe for last month’s challenge was an epic fail. But I am back this month, because the assigned ingredient was blueberries, and this time, I was confident in my blueberry tart recipe.
I’ve made this recipe probably at least 20 times by now. I make it all the time in the summer, for potlucks, family gatherings, etc. It’s one of my go-to dessert recipes because it’s easy and delicious. I originally used Paula Deen’s recipe, but over the years I’ve tweaked it, and now I’m so comfortable with my adaptation that I don’t even need to look at the recipe anymore. This baby is all in my head.
Without further ado, here we go!
1 premade graham cracker pie crust
1 8-oz package of softened cream cheese
About half a cup heavy whipping cream
Few tablespoons powdered sugar
2 regular size containers of blueberries
2 T corn starch
1/2 cup sugar
Squirt of lemon juice
(Or replace the second list of ingredients with one can of blueberry pie filling if you’re feeling lazy.)
-Blend together your cream cheese, whipping cream and powdered sugar till it’s creamy. Taste and adjust to your preference. Add more powdered sugar till you get the sweetness you desire. I only put a little in mine since the blueberries are so sweet, and I like the cream cheese to really shine.
-Gently spread your cream cheese mixture into the pie crust. Be careful not to spread it too aggressively, or you will eff up your crust. It doesn’t have to be pretty since it gets covered later.
-Place your half-filled pie in the fridge to chill.
-Meanwhile, wash your blueberries and place in a medium-size saucepan on medium heat with half of the sugar. Stir occasionally, and after several minutes, the berries will be bright, softened and juices coming out. Add in the cornstarch, remaining sugar and squirt of lemon juice, and stir, cooking for another several minutes till the consistency looks just like regular pie filling.
-Allow the berry mixture to cool, and then spoon it over the cream cheese layer in your pie crust. (Or, plop in your canned filling at this point if you didn’t make your own.) Spread it till it’s pretty. Chill the entire pie again till you’re ready to consume it.
What is your favorite blueberry recipe?