This recipe {Creamy Blueberry Tart} was in the July 2018 Family Circle magazine and the perfect edges of the pie slice made me think Photoshop had been used. However, since there weren't extra legs (thank you, Vanity Fair), maybe it wasn't. But you know, even if it was, this filling works nicely.
I'll list the recipe as written first, then what I did
Ingredients
2/3 cup heavy cream
1/4 cup sugar
Seeds from 1/2 split vanilla bean
1 teaspoon unflavored gelatin
1 package (8 oz) room temp cream cheese
1 container (5.3 oz) vanilla skyr or yogurt
9-inch graham cracker crust (tart or pie)
1 - 1 1/2 cups blueberries
Directions
In a saucepan, whisk heavy cream, sugar, vanilla bean seeds and gelatin. Cook over medium, stirring, for 3 minutes, until mixture is smooth. Beat cream cheese until smooth. Blend in yogurt. While beating, add cream mixture. Pour into crust. Smooth filling and top with blueberries. Chill 2 hours or until set.
Marilyn's Notes: Here's what I did to use the full half-pint of heavy cream:
1 C heavy cream (because what am I going to do with 1/3 C leftover cream?)
1/3 C sugar
1 tsp vanilla extract (I've used up all the vanilla beans and decided to keep my liver in lieu of buying more)
1.5 tsp of Knox gelatin
8 oz cream cheese
3 oz mascarpone
8 oz Greek Gods honey yogurt
I was too lazy to make a pie crust, so I just poured it into a container. Made 4 cups.
Set up perfectly within 2 hours.
Scooped quenelles and served with fresh blueberries mixed with a bit of blackberry jam.
https://www.familycircle.com/recipe/creamy-blueberry-tart/
https://amp.insider.com/images/5a6a38c146a2883c018b456a-750-563.jpg
I'll list the recipe as written first, then what I did
Ingredients
2/3 cup heavy cream
1/4 cup sugar
Seeds from 1/2 split vanilla bean
1 teaspoon unflavored gelatin
1 package (8 oz) room temp cream cheese
1 container (5.3 oz) vanilla skyr or yogurt
9-inch graham cracker crust (tart or pie)
1 - 1 1/2 cups blueberries
Directions
In a saucepan, whisk heavy cream, sugar, vanilla bean seeds and gelatin. Cook over medium, stirring, for 3 minutes, until mixture is smooth. Beat cream cheese until smooth. Blend in yogurt. While beating, add cream mixture. Pour into crust. Smooth filling and top with blueberries. Chill 2 hours or until set.
Marilyn's Notes: Here's what I did to use the full half-pint of heavy cream:
1 C heavy cream (because what am I going to do with 1/3 C leftover cream?)
1/3 C sugar
1 tsp vanilla extract (I've used up all the vanilla beans and decided to keep my liver in lieu of buying more)
1.5 tsp of Knox gelatin
8 oz cream cheese
3 oz mascarpone
8 oz Greek Gods honey yogurt
I was too lazy to make a pie crust, so I just poured it into a container. Made 4 cups.
Set up perfectly within 2 hours.
Scooped quenelles and served with fresh blueberries mixed with a bit of blackberry jam.
https://www.familycircle.com/recipe/creamy-blueberry-tart/
https://amp.insider.com/images/5a6a38c146a2883c018b456a-750-563.jpg