Recipes in this Post
I was thrilled when I went to the market and saw fresh blueberries on the counter. Spring is almost here! I had a box of cream cheese, and a can of sweetened condensed milk, and some frozen lemon cubes. I also had a chocolate cookie crumb pie shell sitting in the pantry that I needed to use up. Blueberry Cream Cheese Lemon Tart sounded like the way to go.
This pie is actually good for you. I put turmeric in it to increase the yellow color. Turmeric is a root in the ginger family, that makes things yellow and has a very mild peppery flavor. In the laboratory, the active ingredient in turmeric, curcumin, has been shown to have anti-cancer properties. The herb has been used in Asia for centuries for its healing properties. It’s also a great way to give a nice yellow color without using artificial color, which some people, like my son, are allergic to.
If you are wondering about the lemons, I have a friend who gave me a whole bag of lemons from his tree. I squeezed them all, and put the juice into ice cube trays. I also froze the skins to put in the garbage disposal to keep it fresh smelling.
Lemons also react with milk products. If you add lemon to cream, it immediately starts to thicken, and so does sweetened condensed milk.
I happened to have that chocolate wafer crust sitting around in my pantry. But, you can use whatever crust you want. The Stove Top Cooked French Sweet Tart Dough would be wonderful, as well as a Graham cracker crust would also be perfect.
Recipe: Blueberry Cream Cheese Lemon Tart
Summary: This light tart is a perfect ending for a nice dinner.
- 1 can sweetened condensed milk
- 1 package cream cheese at room temperature
- 1 teaspoon pure vanilla
- 1 teaspoon tumeric
- 1/3 cup lemon juice
- 1 pre-baked crust
- 1 cup fresh blueberries
- In the bowl of a stand mixer, put the cream cheese. Beat it until it is nice and fluffy. Add the vanilla, and beat some more. Scrape the bowl. Add the sweetened condensed milk and lemon juice and stir well to combine.
- Pour the mixture into a pre-baked crust.
- Refrigerate for at least 3 hours, or until the mixture has thickened enough to jiggle.
- Top with the blueberries in a nice fashion. Press the berries into the cream mixture so they won’t go rolling all over the place. Refrigerate for another half an hour or so to firm again.
You can use any pre-baked crust you want. Use a graham cracker crust, a chocolate wafer crust, a lemon wafer crust, or a tart crust, the sky’s the limit. You decide.
You could make this with almost any kind of berry you might have. You can melt some appropriate jam or jelly to coat the berries if you wish. I just wanted ours plain.
Preparation time: 5 minute(s)
Cooking time: 3 hour(s) 30 minute(s)
Number of servings (yield): 8
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.