The Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe is one of those irresistible treats that effortlessly combines fresh, vibrant flavors with a satisfyingly crunchy base. Imagine biting into a velvety cream cheese and mascarpone filling swirled with luscious blueberry compote, all resting atop a nutty, toasted hazelnut and oat crust that adds a delightful texture and warmth. This tart isn’t just delicious; it’s a beautiful celebration of seasonal blueberries, creamy indulgence, and wholesome crust that you’ll want to make again and again.
Ingredients You’ll Need
Gathering all the ingredients for this Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe is a breeze because each component plays a special role in building layers of taste and texture. From the toasty oats and hazelnuts to the rich mascarpone and fresh blueberries, every element is simple yet essential.
- Bob’s Red Mill Old-Fashioned Rolled Oats (1 cup): Toasting these brings out their nutty flavor and adds a crunchy texture to the crust.
- Hazelnuts (1 cup): Toasted hazelnuts offer a fragrant, buttery depth that perfectly complements the oats.
- Dark brown sugar (3 tablespoons): Adds a touch of molasses sweetness that balances the tartness of the blueberries.
- Cinnamon (1 teaspoon): Brings warmth and spice to the crust, enhancing the overall flavor profile.
- Kosher salt (1 teaspoon): Highlights all the flavors and keeps the sweetness in check.
- Unrefined coconut oil (4 tablespoons, melted): Binds ingredients together in the crust while lending a subtle tropical hint.
- Vanilla extract (1 teaspoon): Adds fragrant notes that lift the creamy filling.
- Honey (2 tablespoons): Sweetens and helps the crust hold together with natural goodness.
- Fresh blueberries (2 cups): The star fruit that delivers juiciness and vibrant color for the compote.
- Granulated sugar (1/3 cup + 1/4 cup): Used respectively to sweeten the blueberry compote and cream cheese filling.
- Lemon zest and juice (from one small lemon): Brightens the compote with refreshing citrus notes.
- Cream cheese (4 ounces, cold): Provides a tangy, creamy base that makes the filling irresistibly smooth.
- Mascarpone (8 ounces, cold): Adds a rich, buttery texture that rounds out the creaminess perfectly.
- Heavy cream (1 1/2 cups, cold): Whipped to stiff peaks for a light and airy finish in the filling.
How to Make Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe
Step 1: Make the Blueberry Compote
Start by combining fresh blueberries, granulated sugar, lemon zest, and lemon juice in a saucepan. Heating this over medium heat lets the blueberries burst and release their juices, thickening into a luscious compote after about 15 minutes. Stir occasionally to prevent burning and wait until the mixture thickens and the flavors fully meld. Once cooled, this compote brings that perfect balance of sweet and tart to your tart’s creamy center.
Step 2: Toast and Prepare the Hazelnut Oat Crust
Next, toast your rolled oats in a skillet until they’re a golden, nutty masterpiece—this step is crucial for flavor and texture. Toast your hazelnuts separately if needed, then pulse both oats and hazelnuts with brown sugar, cinnamon, and salt in a food processor until crumbly. Mix in melted coconut oil and honey to help bind the crust. Press this mixture evenly into your tart pan, making sure it lines the base and sides uniformly. Chill it in the fridge or freezer to firm up before adding the filling.
Step 3: Whip Up the Cream Cheese Filling
Beat together cold cream cheese, mascarpone, and sugar until smooth and creamy. Then add in cold heavy cream and vanilla extract, whipping until stiff peaks form—a crucial step for a light, luscious filling. Gently fold in a third of your blueberry compote so that beautiful swirls appear throughout the cream mixture, adding bursts of fruity flavor instead of mixing it all away.
Step 4: Assemble Your Tart
Remove the chilled crust from its pan, then spoon in the creamy blueberry mixture. Use an offset spatula or the back of a spoon to create delicate peaks and swirls, making the tart look as stunning as it tastes. Finally, dot the top with dollops of the remaining blueberry compote for added visual and flavor appeal. Chill your masterpiece until you’re ready to serve.
How to Serve Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe
Garnishes
A handful of fresh blueberries scattered on top instantly brightens your tart, adding lovely fresh pops of color and flavor. Consider a sprinkle of finely chopped toasted hazelnuts for crunch or a light dusting of powdered sugar for a delicate, elegant finish.
Side Dishes
This tart pairs wonderfully with a simple cup of freshly brewed coffee or a light green tea, which helps balance its rich creaminess. For something more festive, a scoop of vanilla bean ice cream or a dollop of whipped cream on the side elevates the dessert experience.
Creative Ways to Present
Serve individual slices on pretty plates garnished with edible flowers or a drizzle of honey for a charming touch. You could also present the tart on a rustic wooden board alongside fresh berry clusters and small bowls of extra compote for guests to help themselves. It’s a showstopper for brunch, tea parties, or special celebrations.
Make Ahead and Storage
Storing Leftovers
After enjoying your tart, wrap leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. The crust will soften slightly over time, so for the best crispness, try to finish it within one day.
Freezing
If you want to freeze the tart, it’s best to freeze the crust separately before adding the creamy filling, as the filling’s texture changes when frozen. Wrap the crust well and thaw it before assembling and serving your Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe for the freshest results.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended. Simply remove from the fridge about 15-20 minutes before serving to soften the texture slightly and enhance the flavors.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well for the compote. Just thaw them beforehand and drain any excess liquid to avoid a watery filling.
What can I substitute for mascarpone?
If mascarpone isn’t available, you can replace it with an equal part of cream cheese mixed with a little heavy cream to mimic mascarpone’s texture and richness.
Is the crust gluten-free?
This crust is naturally gluten-free if you ensure the oats are certified gluten-free, but always double-check packaged ingredients to avoid any cross-contamination.
How do I prevent the crust from getting soggy?
Freezing or chilling the crust well before adding the filling helps keep it crisp. Enjoying the tart within a day also prevents the crust from softening too much.
Can this tart be made ahead for a party?
You can prepare the crust and blueberry compote in advance, but it’s best to assemble the tart on the day of the event to keep the crust crisp and the filling fresh.
Final Thoughts
There’s something magical about the combination of tangy blueberries, creamy cheeses, and a crunchy hazelnut oat crust that makes the Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe a go-to dessert for any occasion. Whether you’re serving it at a sunny brunch or a cozy dinner, it’s sure to impress and delight. Go on, give yourself the treat of baking this beautiful tart. Your taste buds will thank you!
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Blueberry Cream Cheese Tart with Hazelnut Oat Crust Recipe
- Total Time: 1 hour 50 minutes
- Yield: 7 servings
- Diet: Vegetarian
Description
A delicious Blueberry Cream Cheese Tart featuring a crunchy toasted hazelnut oat crust, smooth cream cheese and mascarpone filling swirled with fresh blueberry compote, perfect for a delightful dessert or special occasion treat.
Ingredients
Blueberry Compote
- 2 cups (300 grams) fresh blueberries
- 1/3 cup (75 grams) granulated sugar
- Lemon zest from one small lemon
- 2 teaspoons lemon juice
Hazelnut Oat Crust
- 1 cup (100 grams) Bob’s Red Mill Old-Fashioned Rolled Oats (toasted)
- 1 cup (130 grams) hazelnuts (toasted)
- 3 tablespoons (38 grams) dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 4 tablespoons (60 grams) unrefined coconut oil (melted)
- 2 tablespoons honey
Cream Cheese Filling
- 4 ounces cream cheese (cold)
- 8 ounces mascarpone (cold)
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 cups heavy cream (cold)
- 1 teaspoon vanilla extract
Instructions
- Make the Blueberry Compote: Place the blueberries and sugar in a 4-quart saucepan. Zest the lemon on top of the sugar, then add the lemon juice. Stir with a spatula to combine all ingredients evenly.
- Cook the Compote: Heat the mixture over medium-high heat until boiling, then reduce to medium. Cook, stirring occasionally, until the liquid reduces by about one-third and thickens, approximately 15-17 minutes. Remove from heat and transfer to a heatproof bowl to cool completely. The compote can be made up to a day ahead and refrigerated.
- Toast the Rolled Oats: In a non-stick skillet over medium-high heat, toast oats while stirring frequently until golden brown and fragrant, avoiding burning. Remove any burnt pieces to prevent bitterness.
- Prepare the Crust Mixture: In a food processor, combine toasted oats, toasted hazelnuts, brown sugar, salt, and cinnamon. Process until the mixture resembles fine breadcrumbs. Transfer to a medium bowl.
- Add Wet Ingredients to Crust: Mix melted coconut oil and honey into the breadcrumb mixture. The mixture should clump when squeezed together.
- Form the Crust: Press the hazelnut oat mixture evenly into a 14×5-inch tart pan, ensuring consistent thickness on sides and base.
- Chill the Crust: Place the crust in the freezer for 1 hour or refrigerate for at least 2 hours to set. It can also be prepared the day before and refrigerated overnight.
- Make the Cream Cheese Filling: In a large bowl, beat cream cheese, mascarpone, and sugar with a hand mixer on medium-high speed until creamy (about 30 seconds). Add heavy cream and vanilla extract, then whip on medium-high speed until stiff peaks form and the cream leaves tracks.
- Incorporate Blueberry Compote: Fold about one-third of the cooled blueberry compote into the cream cheese mixture to create streaks and swirls.
- Assemble the Tart: Remove the crust from the refrigerator and carefully take off the tart pan sides. Fill the crust with the blueberry cream cheese mixture, using an offset spatula or teaspoon to create decorative swirls and peaks.
- Add Remaining Compote and Chill: Spoon dollops of the remaining blueberry compote on top of the filling or serve it alongside slices of the tart. Refrigerate the tart until ready to serve.
- Serve Promptly: Consume the tart within one day to prevent the crust from becoming soggy due to the cream filling.
Notes
- The toasted oat and hazelnut crust provides a nutty, crunchy texture that complements the creamy filling.
- Blueberry compote can be made a day ahead and stored refrigerated for convenience.
- Ensure to cool the blueberry compote completely before mixing with the cream cheese filling to avoid curdling.
- The tart is best consumed within 24 hours to maintain crust integrity.
- Use cold heavy cream and cream cheeses for optimal whipping results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
