Blueberry Tart with Lemon-Yogurt Filling

So last summer around this time, I decided to make a dessert for my mom's birthday. Not all of my great ideas, come out all that well. I decided to make a banana carrot cake with lots of dried fruit and a cream cheese frosting. To me, it seemed like a good idea, in theory. However it was DENSE, and probably should be tested before brining it to a birthday dinner for the ONLY dessert to celebrate a birthday. Learned. My. Lesson. 

This year, I tested the recipe (poor me had to eat the tested recipe - and then conversely exercise incessantly). I am going back to what I know best, a good crust, and a good yummy yogurt tart, fresh fruit keep it simple. This crust is the same one used in the rugelach, and a perfect way of using half of the dough if you decide you want to make a half recipe of the rugelach. The reason I love this tart is because it doesn't have complicated custards or extras, it's ALMOST a pantry dessert grab a little cream cheese and some fresh fruit (plus what I keep in my pantry) and there you go!

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BLUEBERRY LEMON YOGURT TART

makes one 9.5 inch tart

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INGREDIENTS

4oz cream cheese

1 stick of butter

1 cup flour

1 pint wild blueberries

2 tbs lemon curd

1 cup greek yogurt (fage is best)

1 tsp lemon zest

fresh sprig of mint

other: 9.5 inch tart/quiche dish, parchment paper, dried beans

INSTRUCTIONS

Start by making the crust dough. With your cream cheese and butter at room temperature use a) beaters b) stand mixer c) elbow grease and a whisk to combine until completely incorporated and fluffy. Add the salt and flour and stir until combined. Make a ball out of the dough and wrap tightly in plastic wrap and place in fridge. Let sit for at least a half an hour. I will make the dough a day ahead of time.

When you are ready to go, preheat your oven to 425F and get a cold work surface (pastry slab or stone counter) ready for rolling. Have some flour handy since this is a sticky dough if it gets warm. Roll out the dough until at least 10-12 inches in a full circle diameter. Butter your dish. I use a quiche dish that is a perfect medium tart size.

Place the pastry dough over the dish and very lightly press the corners in so that there are no air pockets in the corners under the dough. Press gently over the top of the dish and remove the extra dough. Using a fork prick holes in the bottom of the pastry so that the air can escape while cooking. Let the prepped crust cool in the freezer for 5 minutes.

Using parchment paper, line the bottom of the tart (on top of the dough) with a circle. USE THIS METHOD. Then add your baking beans (try dried peas or other larger dried beans/peas). Bake the crust for 15-20 minutes. This is going to depend on your oven greatly. You want a cooked and golden brown crust, but you don't want it to be undercooked or over cooked.

While it is cooking you can prep your filling. In a bowl mix together 1 cup of greek yogurt ( Fage is really the best texture and thickness) with 2 tbs of the lemon curd. (I use store bought, just buy one where you can pronounce every ingredient, there should only be a few).

Once the crust is out of the oven and cool (place in fridge if necessary for time's sake) add your lemon-yogurt with a spatula evenly over the bottom of the quiche. Don't fill too much, there should be 1/4 inch left on top.

Then carefully fill your tart with the blueberries - wild blueberries tend to be smaller and perfectly sized for a small tart like this one. Grate 1 tsp of lemon zest over the top and garnish with mint (just cause, even thought it's a little amateur, the nice fresh green in the middle does bring a lovely fresh feeling to the final dish.)

Enjoy!