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Bobby’s Lighter Blueberry Tart

By Bobby Deen

Ingredients

  • 1 cup all purpose flour
  • 1/4 cup toasted walnuts
  • 7 tablespoons divided confectioner's sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon cold, cut into pieces butter
  • 3 tablespoons (up to 4 tablespoons) ice water
  • 1 teaspoon cider vinegar
  • 1/4 cup reduced-fat Greek yogurt
  • 1 (8 oz) package Neufchatel cheese
  • 2 cups blueberries

Directions

Preheat oven to 400 °F.

To make the crust, put the flour, walnuts, 1 tablespoon 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 6 tablespoons sugar until blended. Spoon the filling into the cooled crust. Sprinkle the blueberries over top. Refrigerate until well chilled, at least 2 hours.