Blueberry Cheesecake Tart

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.