Blueberry Cheesecake Tart

I love tarts. For those of you who are intimidated by making cheesecakes, this is a great simple alternative. The crust only bakes about 10 minutes, otherwise it’s an easy no bake dessert.

Crust Ingredients:

1 package of shortbread cookies, plus one sleeve of another cookie package, crushed. I used Keebler Sandies

4 Tablespoons butter, melted

Preheat oven to 350 degrees. In a food processor or put cookies in a large ziplock bag and use a rolling pin to crush them. Mix butter with cookie crumbs and press into a tart pan with a removable bottom. My tart pan was 10 1/2 inches. Bake for 10-12 minutes. Cool completely before adding cream cheese filling.

Ingredients for cream cheese filling:

1 8 ounce plus 4 ounces of another package of cream cheese

3/4 cup heavy whipping cream

1/3 cup sugar

1 1/2 teaspoons of vanilla extract

Refrigerate mixing bowl and attachment(s) in the refrigerator for 30 minutes. Beat cream cheese, sugar, and extracts together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell.

Blueberry topping:

2-4 cups of blueberries, mine were frozen but thawed it was about 2 cups*

1/2 cup blueberry preserves

3 Tablespoons honey

Melt preserves and honey in a sauce pan. Let cool completely. Arrange blueberries on top of tart. Stir preserve/honey mixture and lightly brush or spoon over blueberries. Keep refrigerated until ready to serve. Enjoy!

*make sure if you are using frozen blueberries that they are thawed and drained well

Dreamy Peaches And Cream Tart

I believe this is my favorite thing I have ever created in the kitchen. I used fresh peaches and I know when peach season is over, I will be very sad.

Ingredients for crust:
1 box of shortbread cookies plus 1 sleeve from another box, I used Keebler Sandies
3 Tablespoons of butter, melted

Preheat oven to 350 degrees. In a food processor, crumble cookies to crumbs. Mix with butter until combined. Press into a tart pan with a removable bottom. My pan was 10 1/2 inches. If your pan is 11 inches, you may have to add a few more cookies. Bake for 10-12 minutes. Cool completely.

Ingredients for cream filling:
1 8 ounce package plus 4 ounces of another package of cream cheese
3/4 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract

Refrigerate mixing bowl and attachment in refrigerator for 30 minutes. Beat cream cheese, sugar and extracts together until smooth. Add whipping cream and beat until soft peaks are formed. Spread into tart shell and refrigerate while you prepare peaches.

Peach topping:
5-6 large ripe peaches
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons of honey

Pour Sprite/7-Up in a bowl. Peel and slice peaches and place in bowl. This will prevent them from browning. Melt preserves and honey in a saucepan. Shake off excess Sprite/7-Up from peaches and arrange on tart. Brush melted preserves and honey over fruit. Keep refrigerated. Enjoy!

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