Lemony Blueberry Cream Cheese Tart
Rich, yet refreshing, this hot weather dessert makes the best of our local summertime blueberries. Whether you’ve picked your own, or scooped them up at the farmers’ market or farmstand, complement that bounty by searching out the best local, fresh, and organic ingredients.This recipe was contributed by Madeline King, from the Marketplace at Simpson Spring, which carries not only their signature yogurt and local honey for the filling, but also regional cultured butter and graham crackers (both gluten-free and traditional organic) for the crust.Madeline’s no-bake technique is straightforward, and—bonus—won’t heat up your kitchen. Make the tart the day before you plan to serve it, if possible, for best results.
- 16 ounces full-fat cream cheese
- 1½ cups blueberries fresh or thawed in a sieve
- 1 cup sugar, divided
- zest and juice of 1 lemon
- 5 tbsp unsalted butter melted
- 1 tbsp honey
- 1½ cups graham cracker crumbs made from about 7 ounces graham crackers
- ½ cup Simpson Spring Blueberry Greek Yogurt
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- optional garnishes mint leaves, extra berries, lemon zest
- Set the cream cheese out at room temperature while you complete the next few steps.
- In a medium saucepan, combine blueberries and ¼ cup sugar. Bring to a simmer, stirring frequently, over medium heat. Cook gently until fruit softens and sauce thickens a bit, about 5 or 6 minutes. Remove from heat, stir in zest, and set aside to cool.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in honey. Pulverize graham crackers using a food processor or a rolling pin, and stir into butter mixture, combining well. Press evenly into 9-inch tart pan (preferably with removable bottom). Pop crust in the freezer while you make the filling.
- Work the cream cheese until smooth with a mixer, then blend in the yogurt, remaining ¾ cup sugar, lemon juice, salt, and vanilla. Beat briefly until smooth, then fold in half of the blueberry sauce.
- Spread filling evenly in the frozen crust and chill in the fridge until firm—at least 4 hours, but preferably overnight. Chill the remaining blueberry sauce in an airtight container.
- Serve tart with remaining blueberry sauce and optional garnishes. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Recipe By Madeline King.