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
