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A shortbread crust with a creamy cheesecake-inspired filling and a blueberry topping with a kiss of lemon.
Make the crust:
Preheat your oven to 350ºF with a rack in the middle position.
Put the flour, salt, and ½ cup icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.
Press the mixture into the bottom and up the sides of a 9-inch tart shell so that it is at least ¼” thick everywhere.
Lightly cover the crust with foil and add pie weights (or dried beans) to ensure that the tart shell doesn’t bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Remove from the oven and allow to cool completely.
For the cream cheese filling:
In a medium-sized bowl beat the cream cheese and ½ cup icing sugar together until light and fluffy. Beat in 1 tablespoon of vanilla.
Put the heavy whipping cream into a large bowl. Use a mixer to whip the cream just to soft peaks. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.
For the topping:
Put the white sugar, water, cornstarch, lemon juice, lemon zest, and 1 teaspoon vanilla into a large saucepan and whisk until smooth over medium heat.
Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes or until at least half of the blueberries have broken down and it has thickened up significantly.
Remove the pan from the heat and let the blueberry mixture cool. Then pour onto the top of the tart. Chill before serving, and keep refrigerated.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!