Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice water
For the Vanilla Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Blueberry Topping
- 3 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
1. Make the Tart Dough
Combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water until a dough forms.
2. Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Bake the Tart Shell
Preheat the oven to 375°F. Roll the dough into a 10-inch tart pan, pressing it evenly into the bottom and sides. Prick the crust with a fork and bake for 18–22 minutes until lightly golden. Cool completely.
4. Prepare the Filling
Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Make the Blueberry Topping
In a saucepan, combine 1 cup of the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thickened, about 5 minutes. Remove from heat and stir in the remaining blueberries. Let cool completely.