See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
For the pastry: Cream together the butter and sugar. Beat in the egg yolks. Quickly add the flour and mix just to incorporate. Wrap the dough in plastic and chill one hour. Roll out and line a 9-inch/23 cm-tart shell or ring. Wrap again and chill. Line the shell with foil, then pour in the beans right to the rim. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked. Pull from the oven and paint the base with a little whisked egg white to seal the base.
For the filling: Cream the cheese with the sugar, then beat in the creme fraiche and vanilla. Spread the mixture in the base of the cooked shell once it has cooled.
Put 1 cup of the blueberries in a saucepan with 1/4 cup/60 ml water, the sugar, and the cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Mont Blancs
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By KimCooper929
Chicago suburb,...
on June 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used plenty of flour on my work surface & rolling pin so I had no trouble in the respect that others have mentioned. However, the trouble I had with the crust was getting it to cook completely. I put it in after removing the beans again and again before it was finally golden and fully baked. The blueberry topping was DIVINE!! Such a great way to make berries syrupy but still have texture and "berriness". I will try that method with other berries for sure! Thanks Laura for another superb recipe!
By Di Gal99
Woodland Hills, CA
on March 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
5 stars for delicious-ness. the crust is difficult - here is what I did: I rolled it out between plastic wrap and this help me roll it thin and get into the tart pan. I did have to do some repair..then I chilled it for about 20 minutes before baking. it's a yummy crust and would use it next time. I wish I had red currant jelly to make it just like how it was done on tv, however the receipe worked just fine without...next time I would try with the jelly for comparison.
By Ms. Lemon
Southern Califo...
on August 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Dear margaritaescalante,
If you didn't make her crust and you didn't use blueberries what part of this tart did you make? Stop reviewing something you did not make.
Read all 8 reviews