Fresh Blueberry Tart
- 1 -8 ounce frozen puff pastry sheet, thawed
- 1 large egg, beaten
- 1 tablespoon superfine sugar
- 12 cup cream cheese, softened
- 14 cup heavy cream
- 2 12 cups blueberries
- 1 vanilla bean, sliced in half and insides scraped
- Roll out the puff pastry sheet and transfer to a baking sheet lined in parchment paper.
- Use a knife to score a 1 inch border but be careful to not cut the whole way through.
- Brush the border with the beaten egg.
- Bake in a 375 degree oven for about 20 minutes, or until flaky and golden brown.
- Allow to cool.
- Press down the inside section of the pastry with your hands.
- Mix together cream cheese, heavy cream, superfine sugar, and vanilla scrapings until smooth and airy.
- Spread the cream mixture on the inside of the puff pastry.
- Sprinkle blueberries on top of the cream.
- For looks, you can sprinkle some powdered sugar on top but I think it adds too much sweetness and serve as is in tiny squares.
- Enjoy!
pastry sheet, egg, sugar, cream cheese, heavy cream, blueberries, vanilla bean
Taken from www.food.com/recipe/fresh-blueberry-tart-394977 (may not work)