BLUEBERRY TART RECIPE
Maximize the oohs and aahs of dinner party guests with this Blueberry Tart Recipe! You don't even need a tart pan to complete this Blueberry Tart Recipe.
Provided by My Food and Family
Categories Fruit Desserts
Time 4h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Reserve 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.
- Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture until blended. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice for later use. Stir remaining lemon zest and juice into blueberry mixture.
- Pour blueberry mixture into crust; cool. While filling is cooling, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound.
- Add 1-1/2 cups of the remaining blueberries to gelatin mixture; mix lightly. Spoon over blueberry layer in crust. Refrigerate 4 hours or until firm.
- Remove tart from rim of pan before serving; top with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over tart.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 37 g, Protein 2 g
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