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Saturday, January 21, 2012

Almond Crust Blueberry Tart with Cardamom-Cream Filling

The Altitude Adjustment Section
This crust is great, easy to assemble, keeps its crunch, but is a little tricky to make. So follow the instructions carefully.

Ingredients for crust
Matzo cake meal
5 ounces sliced almonds toasted
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract

Ingredients for filling
8 ounces cream cheese, room temp
juice and zest of 1 lime
1/2 teaspoon ground cardamom
1/2 cup confectioners sugar
2 cups of blueberries

Preheat oven to 350 degrees F. Line 9-inch-diameter tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind almonds, sugar, cinnamon and salt in food processor. Dump into a bowl and with a fork mix in egg a tiny bit at a time. Just use enough egg to stick the crumbs together. Too much egg will give you a mucky crust which will not set and get crunchy. Next add the extract and mix in. Using moistened fingertips, press dough over bottom and up sides of prepared pan. Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but quickly, press puffed crust to original shape. Continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust to original shape. Cool crust completely (crust will crisp as it cools). Turn crust out of pan and carefully peel off foil. Place on flat plate. Tart shell can be prepared 3 days ahead.

For the filling, whip the cream cheese with the lime juice and zest, cardamom, and confectioners sugar. To assemble, brush top of crust with white chocolate to keep it crispy. Tube cream cheese on top and then pile on the blueberries (toss with a little melted jam first to help them stick together). Refrigerate uncovered until ready to serve.