Shortbread Lemon Cream Cheese Tart with Blueberry Sauce

You can't go wrong with lemon and blueberries, they just seem to go together well.  You don't need the blueberry sauce, I actually just served with fresh blueberries. A tip - sift your icing sugar to avoid lumps. From Food and Drink 2000


Shortbread Crust
2/3 cups unsalted butter, softened
1/3 cup icing sugar
1 1/3 cups all purpose flour

Cream Cheese Filling
750 g cream cheese, room temperature
1 cup icing sugar
1/4 cup lemon juice
1 tsp vanilla
2 tsp grated lemon peel

Blueberry Sauce
1 1/2 cups blueberries, fresh or frozen
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

1. Prepare a 9 inch diameter flan tin by lining the bottom with parchment paper, and greasing and flouring the sides.
2. In a food processor, combine butter and icing sugar until blended.  Pulse in flour until just combined (I only have a hand mixer and it worked just fine, just be careful you don't overdo it). Press dough, about 1/4 inch thick along bottom and sides of prepared flan tin.  Refrigerate for 30 minutes.
3. Preheat oven to 350 F.  Prick holes in bottom of unbaked crust to allow steam to escape.  Bake for 12 to 15 minutes or until slightly coloured.  Check for air bubbles and prick as necessary.  Let cool completely before filling.
4. In a food processor or by hand, beat cream cheese until softened.  Add remaining ingredients and continue beating until smooth and the consistency of thick whipped cream.  Spoon into prepared shell and refrigerate for 2 hours.
5. Mix cornstarch, sugar and water.  Set aside.  Add blueberries along with any juice into a pot.  Bring to a boil on medium high heat.  Stir cornstarch mixture into blueberry mixture.  Reduce heat and continue cooking, stirring until thickened.  Cool before serving.
6. Serve wedges of tart with blueberry sauce drizzled over top.