Blueberry Cheese Tart
Updated June 16, 2023
- Total Time
- 40 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cup granola or other sweetened health-food cereal without raisins or fruit
- 6tablespoons butter, melted
- 12ounces cream cheese at room temperature
- ½cup sugar
- 2eggs
- ½cup heavy cream
- 1teaspoon vanilla
- 1½cups fresh blueberries
- ½cup red-currant jelly
Nutritional analysis per serving (8 servings)
507 calories; 30 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 48 grams sugars; 6 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
It was OK not great same day prepared, but the next day - oh my! - very delish and full of flavor without being overly sweet. I used homemade graham crackers for the crust which was an A-OK substitute and otherwise followed the recipe.