BLUEBERRY CHEESE TART
Provided by Florence Fabricant
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grind the granola in a blender or a food processor to make crumbs. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform. The sides should come about one-and-a-fourth-inches high. Refrigerate while preparing the filling.
- Beat cream cheese until smooth. Beat in the sugar, beat eggs one at a time, the cream and vanilla. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes. Cool to room temperature and refrigerate at least two hours.
- Before serving spread the blueberries over the top of the cheese filling. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them. Chill before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 188 milligrams, Sugar 46 grams, TransFat 0 grams
BLUEBERRY CREAM CHEESE TARTS
I just watched Paula make this on TV. They look delicious! I reduced the sugar from 1 cup (personal preference) You can use other flavored pie fillings in place of the blueberry or even fresh fruit.
Provided by cookiedog
Categories Tarts
Time 30m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
- Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
- Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
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