Blueberries have been going on sale a lot lately here in Florida, so, I decided to take the opportunity to stock up on a few blueberries since they're always so expensive! And I love blueberries, but buying them as much as I'd like kind adds up to be pretty costly. There were actually a lot of things that I thought of to make with the blueberries, but one thing really stuck with me. A blueberry tart; With chocolate! Oh yea. Winner. Ding, ding, ding! So, that's exactly what I did. Made one awesome blueberry tart.
What I loved most about this was defiantly the crust! The cashews really gave it a awesome taste! If you don't really like cashews though, you could always use other nuts that you prefer. Pecans, almonds, walnuts; Whatever to your choosing. But, I'd have the say that the cashews really complemented with the blueberries and chocolate. I would say try it. I'll defiantly be keeping this recipe for the crust in memory for the future. It was just so good.
The whole things was awesome in general. You have to keep in in the fridge or freezer. For me however, living in the Sunshine State where heat is out enemy, I had to keep it in the freezer since it has been killer hot out. If you were to take ice out of the freezer, it would begin to melt. So I thought I'd be safe and put the tart in the freezer so that I wouldn't have to fear that it would melt! Anyways, I really liked this recipe. Everything came together really well and very much enjoyed it! It's typically a very easy dessert, too! You'll love it!
For the Crust
2/3 cup cashews, finely chopped
1 egg, slightly beaten
1/4 cup butter
2/3 cup flour
1/4 cup sugar
1 tsp. orange zest
For the Filling
1 cup white chocolate
2 tbsp. butter
2/3 cup heavy cream
1/2 cup fresh blueberries
1. For the crust, preheat oven to 375 degrees degrees. Lightly grease a 9-inch tart pan or 4 small tarts pans. Place all ingredients for the crust into a food processor, and mix until combined well. Press the mixture into prepared tart pan (or 4 small tart pans), using the back of a small spoon (the mixture will have a crumbly texture). Refrigerate crust for 15 minutes. Bake in preheated oven for 25 to 30 minutes. Let crust cool.
2. Break the chocolate into pieces in a large glass bowl placed over a saucepan of boiling water. Stir occasionally until melted. Remove from heat, and stir in the 2 tbsp. butter until melted. Mix in the heavy cream, and whisk until smooth.
3. Spread the blueberries over the tart crust, then pour the chocolate mixture evenly over the top. Chill in refrigerator for at least 3 hours, so that the chocolate sets. Garnish with walnut halves.
Makes 6 to 8 servings.