Bobby’s Lighter Blueberry Tart
By Bobby DeenJUMP TO RECIPE
- 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
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, 10â12 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.