Wild Blueberry Cheescake Tart with Nut Crust

4 ounces (120 g) melted butter
3/4 cup (90 g) walnuts (or almonds, or pecans)
1 1/2 cups (180 g) all-purpose flour
1/2 cup (100 g) sugar
1 cup (140 g) frozen wild blueberries
12 oz. (360 g) cream cheese, softened
3 eggs, large
3/4 cup (150 g) sugar
1 1/2 teaspoons vanilla


For crust:

1. Preheat oven to 300 degrees F (200 degrees C). In a food processor bowl, finely grind nuts. Add sugar and pulse to mix. Add flour and mix thoroughly. Add melted butter through the food chute and pulse until thoroughly blended. Place nut mixture in a 15” springform tart pan.

For filling:

1. Beat eggs until thick and lemon colored. Beat in sugar, cream cheese and vanilla until smooth and pour over crumb mixture. Sprinkle one cup of frozen wild blueberries on top of cheese mixture.

2. Bake for 35 to 40 minutes until filling is set. Remove from oven and let cool. Serve with whipped cream if desired.

Serves 10

Preparation time: approx. 30 minutes plus cooling time

Nutritional information per serving:
Calories: 406
Carbohydrate: 37 g
Protein: 8 g
Fat: 27 g

Recipe and image courtesy of the Wild Blueberry Association of North America. For more information about the health benefits of blueberries and more recipe ideas, visit www.wildblueberries.com

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