I love this tart for a Fourth of July picnic… It’s just perfect (go figure, it’s from Martha)! Have a happy and safe holiday weekend!
For the crust:
5 cups all-purpose flour
6 tablespoons sugar
2 cup (4 sticks) unsalted butter, chilled and cut into small pieces
4 large egg yolks
1/2 cup ice water
For the creme fraiche filling:
2 packages cream cheese (8 ounces each), room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioner’s sugar
For the tart:
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners’ sugar, for dusting
1 pint blueberries, picked over
Rachel, a friend of mine from over at Project Beltway made this delightful blueberry cheesecake for a celebratory dinner this week and was so kind as to share the photo and recipe. This sounds so refreshing- so hurry while those blueberries are still in season!
No-Bake Blueberry Cheesecake
(based on an epicurious.com recipe)
For the crust…
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Head over to The Source – Wolfgang Puck’s new restaurant in the Newseum! Roger Potter, formerly of Rock Creek at Mazza Gallerie is the new pastry chef and he is baking up a storm! My favorites are the Warm Blueberry Almond Crumble and the Passion Fruit Cheesecake.
The crumble was really amazing as it was well-balanced with a hint of saltiness to it – just the way I like my sweets! And the passion fruit had the perfect sweet/tart balance to not be too filling at the end of a meal. We’re hoping to feature Roger as one of our Chef’s of the “Week” soon!