A Blueberry Cheese Tart

A Blueberry Cheese Tart

A light exists in spring
Not present on the year
At any other period. 
When March is scarcely here
A color stands abroad 
On solitary hills
That silence cannot overtake, 
But human nature feels. 

Emily Dickinson 
A Light Exists in Spring

    In Iowa, the early spring is quite unpredictable. Particularly the month of March. One day it’s pouring down rain, the next it’s sunny and 75 degrees, and two days later there’s a blizzard. But, as Dickinson wrote, there’s a light that exists in this mushy, sometimes snowy, early spring. Early spring signifies a hope in the regrowth and warmer weather to come. The leaves will return to the trees, the grass will once again be green and the sun will come out once again.

The springtime reminds me of freshness. You see it through the daffodils peaking up from the dirt and the cool rain showers and you hear it in the chirping of little birds. When it comes to cooking and baking, this freshness makes me think of fruits and all of the wonderfully satisfying and refreshing dishes you can create with them. It’s amazing how a slice of fruit pie, a scoop of sorbet or a bite from a fruit tart can brighten the gloomiest of mushy, March days. One of my favorite springtime reminders and promises of warmer days ahead is a sweet and tangy lemon and blueberry cheese tart.


What you’ll need: 
1 box of vanilla wafer cookies (12 ounce box)
6 tbsp unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs, at room temperature
1/3 cup granulated sugar
2 tablespoons grated lemon zest (from about 2 lemons)
3 tablespoons lemon juice
1 carton of fresh blueberries, washed

Preheat your oven to 375 degrees. With a food processor, pulse the vanilla wafers, until they’re finely ground. Add in the melted butter, and continue to pulse until the crumbs are moist.
Pour the mixture into a 9-inch tart pan with a removable bottom, or springform pan. Press the mixture to the bottom of the pan and up the sides. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is a light, golden brown.
Remove from the oven and place on a cooling rack.
In a clean food processor, blend the ricotta, cream cheese, eggs, granulated sugar, lemon zest and lemon juice until smooth. Pour the ricotta mixture into the crust and bake until the filling is no longer jiggly and has a few browned spots (30-35 minutes). Cool completely on a cooling rack, top with blueberries and enjoy!



Recipe by Martha Stewart 

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