Blueberries & Cream Tart
This is one of my standard go-to recipes and is always big hit whenever I take it to pot-lucks. No one believes that it only has a handful of easy to find ingredients, takes about ten minutes to make and can be made a day or two in advance. It’s also very versatile. I’ve used blueberries here, but other berries may be used, or omitted altogether (raspberries are particularly good).
The beauty of this recipe is that no cooking is required. The reaction of the lemon juice with the condensed sweetened milk results in a luscious, creamy filling that sets up every time without fail. Make certain you purchase sweetened condensed milk, plain evaporated milk is much different and will not work here.
Blueberries and Cream Tart
1 cup chopped nuts (walnuts, pecans, etc)
1 cup graham cracker crumbs
½ stick melted butter
1 can sweetened condensed milk
8 ounces cream cheese, room temperature
½ cup lemon juice
8-11 ounces fresh blueberries
Place the graham cracker crumbs and chopped nuts in a bowl and add the melted butter. Combine until all the crumbs are coated with butter then press evenly in the bottom of a spring form pan, pie pan or tart pan using the bottom of a small glass. No baking is needed.
To make the filling, cream the cream cheese with an electric mixer until smooth and lump free. Add the can of sweetened milk and combine well, making sure there are no lumps of cream cheese visible.
Stir in the lemon juice and blend well before adding the berries. Immediately pour into your prepared crust. Refrigerate for at least 4 hours or overnight.
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