5 stars based on 5 Reviews
Prep Time: 10 min
Cook Time: 8 min
1 cup all-purpose flour
1/4 cup toasted walnuts
1 tablespoon confectioners’ sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon cold butter, cut into pieces
3 – 4 tablespoons ice water
1 teaspoon cider vinegar
1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
1/4 cup reduced-fat (2%) Greek-style yogurt
6 tablespoons confectioners’ sugar
2 cups fresh blueberries
Preheat oven to 400°F.
To make the crust, put the flour, walnuts, sugar, and salt in a food processor; pulse until the nuts are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease the dough into a 9-inch tart pan with a removable bottom, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the excess dough.
Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 – 12 minutes longer. Place the tart pan on a rack and let cool completely.
Meanwhile, to make the filling, beat the cream cheese in a medium bowl with an electric mixer on medium-high speed until very smooth. Beat in the yogurt and sugar until blended. Spoon the filling into the cooled crust. Sprinkle the blueberries over top. Refrigerate until well chilled, at least 2 hours.
Original recipe courtesy Paula Deen: Blueberry Tart
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen