Shyann's Blood Orange Upside Down Cake
Blueberry Cream Cheese Tart
Ingredients
Cookie Crust
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Chocolate cookies with cream - 28 oreo cookies
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Unsalted butter - 1/3 cup melted
Blueberry mousse filling
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Cream cheese - 1 cup
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Sugar - 1/3 cup
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Vanilla extract- 2 teaspoons
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Whipping cream - 1 cup chilled
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Milk - 1/4 cup
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Gelatin - 1 teaspoon
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Fresh or frozen blueberries - 8 oz (room temperature)
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Fresh blackberries and dried bluberries for decorating
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Powdered sugar - as needed for decorating [1 tablespoon]
Preparation
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Add the cookies with cream filling into a food processor and crush until finely ground. Add the butter and pulse a couple of times till the crumbs are well moistened.
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Press the mixture into the bottom and sides of a 9 inch tart pan. Chill for 30 minutes to firm up the crust.
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For the filling, add the blueberries into a blender and blend until smooth. Strain the berry purée through a mesh sieve and discard the seeds.
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Add the strained puree along with cream cheese, sugar, gelatin and vanilla and blend until smooth. Set aside.
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In a mixing bowl, whip up the cold whipping cream using a handheld mixer, until stiff peaks form. Refrigerate until ready to use.
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Gently add the milk and fold in the whipped cream. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly. Refrigerate for at least 4 to 6 hours to firm up.
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When the mousse is firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with fruits or other toppings, and serve chilled.
Tips:
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Substitute whipping cream with coconut milk for a luscious, vegan version
Berry tarts are a great summery dessert, filled with the sweet and tart flavor of seasonal berries. This no bake cream cheese version will stand up to any baked version. This tart has a permanent spot on my super quick and easy list. It’s one of those great recipes that really makes the most of a few simple ingredients.
