SHORTBREAD LEMON CREAM CHEESE TART WITH BLUEBERRY SAUCE RECIPE

SHORTBREAD CRUST                          

3 cups (150 ml) - unsalted butter, softened                                  
3 cup (75 ml) -   icing sugar                             
1  1/3 cups (300 ml) - all-purpose flour                                            

CREAM CHEESE FILLING                       

1/2 lbs (750 g) -  cream cheese, room temperature
1 cup (250 ml) -  icing sugar
1/4 cup (50 ml) - lemon juice
1 tsp (5 ml) - vanilla
2 tsp (10 ml)  - grated lemon peel

BLUEBERRY SAUCE

11/2 cups (375 ml) - blueberries, fresh or frozen
1/4 cup (50 ml) - sugar               
1/2 cup (125 ml) - water


1. Prepare a 9-inch (23 cm) diameter flan tin by lining the bottom with parchment paper, and greasing and flouring the sides.

2. In a food processor, combine butter and icing sugar until blended. Pulse in flour until just combined. Press dough, about 1/4-inch thick along bottom and sides of prepared flan tin. Refrigerate for 30 minutes.

3. Preheat oven to 350°F (180°C). Prick holes in bottom of unbaked crust to allow steam to escape. Bake for 12-15 minutes or until slightly colored. (Check for air bubbles, and prick as necessary). Let cool completely before filling.

4. In food processor or by hand, beat cream cheese until softened. Add remaining ingredients and continue beating until smooth and the consistency of thick whipped cream. Spoon into prepared shell and refrigerate for 2-hours.

5. Mix cornstarch, sugar and water. Set aside. Add blueberries along with any juice into a pot. Bring to boil on medium-high heat. Stir cornstarch mixture into blueberry mixture. Reduce heat and continue cooking, stirring until thickened. Cool before serving.

6. Serve wedges of tart with blueberry sauce drizzled over top.

Serves 6 with leftovers.