Gluten Free Blueberry Cream Cheese Tart
 
 
You 'can' use a bought pie filling instead of the blueberry sauce, but I don't think it would taste as good. The cream cheese layer in this tart is so light, and so creamy, and it pairs perfectly with the homemade blueberry sauce.
Author:
Serves: 10
Ingredients
  • 2 cups chopped pecans
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup heavy whipping cream
  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 2 cups blueberries (defrosted if frozen)
  • 1/2 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dream Whip powder
  • 1/4 cup heavy whipping cream
  • 2 tablespoons toasted almond slivers
  • 2 tablespoons toasted coconut
  • 2 tablespoons melted white chocolate
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a food processor, pulse the chopped pecans until they are about the size of a lentil. Add the brown sugar and 1 tsp cinnamon. Pulse again until well blended. While the food processor is running, pour the melted butter into the mixer, and run until the mixture is all wet and well blended.
  3. Press mixture into the bottom and up the sides of a 6x10-inch tart pan (or an 8" pie plate). Bake in preheated oven for 10-12 minutes. Cool for 10 minutes in the fridge.
  4. In a small saucepan, stir to combine 1/2 cup white sugar and cornstarch. Add the water, and bring to a boil. Add the blueberries, and over medium heat, while stirring, let the mixture boil until thickened. Stir in the almond extract. Transfer to another bowl and place in the fridge to chill, stirring occasionally.
  5. In a large mixing bowl, using a hand mixer, beat the softened cream cheese, 1/4 cup granulated sugar, lemon juice, Dream Whip powder and heavy cream until smooth and creamy.
  6. Once the tart shell is cooled, carefully spread the cream cheese mixture evenly over the bottom of the tart.
  7. Top the cream cheese layer with the cooled blueberry sauce.
  8. Sprinkle the top with toasted almond slivers, toasted coconut, and drizzle with melted white chocolate. (Optional)
  9. Refrigerate for another 30 minutes. Carefully remove from tart pan, and place on serving tray. Slice, serve and enjoy.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/gluten-free-blueberry-cream-cheese-tart.html