Blueberry-Saltine Tart

Blueberry-Saltine Tart

Before you think that I have totally lost my mind, hear me out.  The saltine crackers are the base of the crust.  I like to use saltines in place of graham crackers.  The crust has a lovely shortbread flavor with additional saltiness that compliments the cream cheese and blueberry filling. 
Preparation time is a little long because the crust has to be completely cooled prior to filling it.  Then the tart needs to be refrigerated until it is thoroughly chilled.  The actual time for blending, mixing, and assembling the tart is minimal.
This is a wonderful dessert! I hope that you try it.

Crust
2 cups of Saltine Cracker Crumbs, about 1 1/2 sleeves
8 Tablespoons of Butter, melted
1/4 cup of Sugar

Preheat oven to 375 degrees
Crumble crackers, about 1/2 of a sleeve at a time, into the blender and pulse until the crackers are fine crumbs.  Measure and repeat until there is 2  cups of fine cracker crumbs.  Return to the cracker crumbs to the blender and add sugar. Pulse several times and then pour into a bowl.  Pour melted butter over the cracker crumbs and mix thoroughly with a fork.  Press into a 12" tart pan that has a removable bottom.  Bake at 375 degrees for 9 minutes or until lightly brown. Carefully remove the pan making sure not to push up on the bottom.  Place on a wire cooling rack.  Let cool completely before filling.

Filling
Once the crust has completely cooled, make the filling

8 ounces of Cream Cheese
3/4 cup of Sour Cream
1/2 cup of Powdered Sugar

Beat together the Cream Cheese, sour cream, powdered sugar.  Using 2 large spoons,  one to collect the filling and one to scape the filling out, dollop the filling around the crust.  This will make it easier to spread.  Spread the filling evenly over the crust. Try not to let the filling rise off of the crust because it will pull the crust up, breaking it.

Topping

2 cups of Fresh Blueberries, washed and cleaned of stems, divided
3 Tablespoons of Cornstarch
1/2 cup of Sugar
1 cup of Water

In a small saucepan, place the 1 cup of blueberries, cornstarch, sugar and water.  Turn heat to medium and cook until it thickens to a glaze.  This will take about 30 minutes.  Stir often.  You will know when it is finished because the liquid will be thickened and look mottled on the spoon.  Add the rest of the blueberries and cook for another 5 minutes.  Pour over the cream cheese filling.

Place tart in the refrigerator to chill.  Let it chill at least 2 hours.

Enjoy this with a great cup of coffee!

Deloris