Blueberry Lime Fromage Blanc Tart

Ahhh, fresh blueberries!

Lime and Blueberry Fromage Blanc Tart

One of the best parts of spring is the arrival in the markets of fresh, plump berries.  I always get the itch to make a tart or pie with fresh berries at this time of year, and while shopping I also sampled some excellent fromage blanc.  I decided instantly that they would be perfect in a dessert together.

Lime and Blueberry Fromage Blanc Tart

This tart is the perfect blend of mouthwatering tang from the cheese, bright citrus flavor from the lime, and earthy sweetness from the fresh blueberries.   To me, this tart just screams spring, and topped with a little of the extra blueberries, warmed slightly, it is absolute heaven!  You can substitute cream cheese for the fromage blanc if you can’t find it, but if you do be sure to replace the heavy cream with sour cream so you get a little more of the sharpness.

Blueberry Lime Fromage Blanc Tart     Serves 8

For the crust:
1 1/4 cup all-purpose flour
1 tablespoon dark brown sugar
1/2 teaspoon salt
1 tablespoon lime zest
1 stick (8 tablespoons) unsalted butter, kept cold and cut into small cubes
3-4 tablespoons ice water

For the blueberry swirl/topping:
1 cup blueberries
1 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon water
1 tablespoon fresh lime juice

For the fromage blanc filling:
8 ounces fromage blanc
2 tablespoons heavy cream
1/4 cup sugar
2 teaspoons lime zest
1 tablespoon fresh lime juice
2 tablespoons flour

Lime and Blueberry Fromage Blanc Tart Lime and Blueberry Fromage Blanc TartLime and Blueberry Fromage Blanc Tart Lime and Blueberry Fromage Blanc Tart

In a large bowl combine the flour, sugar, lime zest, and salt.  Mix well, then add the chilled, cubed butter.  Rub it into the flour mixture with your fingers.  You will want about 30% of the butter to be in pea sized pieces, while the rest is blended in well.  Add the cold water, starting with three tablespoons and adding the fourth if needed, and knead about ten times.  Form into a disk, cover with plastic and chill for 30 minutes.

Lime and Blueberry Fromage Blanc Tart Lime and Blueberry Fromage Blanc Tart

While the dough chills prepare the blueberries.

In a medium sized pan mix the blueberries, cornstarch, sugar, lime juice, and water.  Cook over medium-low heat, stirring constantly, until thick and the berries have burst, about ten minutes.  Let the mixture cool to room temperature.

Heat the oven to 425 F and line a baking sheet with parchment paper.

Lime and Blueberry Fromage Blanc Tart

Roll out the dough for the crust on a well floured surface.  Line the inside of the tart pan with the dough, making sure not to pull or stretch the dough in the pan, and trim off any excess.  Dock the dough with a fork then line the crust with parchment and add pie weights, beans or rice.

Place the crust on the prepared baking sheet and bake for 10 minutes, remove the weights and parchment and bake for 10 additional minutes, or until the crust is golden brown.

Lower the oven to 350 F.

Lime and Blueberry Fromage Blanc Tart

In the bowl of a food processor add all the ingredients for the fromage blanc filling and process until very smooth and creamy, about a minute.  Scrape the bottom of the bowl and process for thirty seconds more.

Lime and Blueberry Fromage Blanc Tart Lime and Blueberry Fromage Blanc Tart Lime and Blueberry Fromage Blanc Tart

Pour the cheese filling into the crust and spread it evenly to the edges.  Add half the blueberry mixture by spooning the berry mixture by the rounded teaspoon evenly around the tart.  Take a knife and swirl the blueberries.  Do not over-swirl.  Bake for 25 to 30 minutes, or until the center of the tart is only slightly jiggly and the tart is puffed all over.  Turn off the oven and crack the door and allow to cool for thirty minutes before removing from the oven to cool completely on a rack.

Lime and Blueberry Fromage Blanc Tart

Serve the tart with the additional blueberry sauce.  Enjoy!

Lime and Blueberry Fromage Blanc Tart

© 2010, Evil Shenanigans. All rights reserved.

Author: Kelly

Share This Post On
  • Such a pretty tart! I love blueberries. I posted a blueberry recipe today too:)

  • Gorgeous tart, I love tarte au fromage blanc, my favorite dessert, and the blueberries are such a great addition!

  • Beautiful! Your photography is so stunning, and that looks incredibly delicious!

  • Beautiful tart…and that crust (love crusts). You make it look easy with those great step photos!

  • Yum! I can go for a tart right about now. This is totally deliciously mouthwatering. I’ve never had blueberry and lime together. At least, not that I can remember.

  • Wow, that looks spectacular! A perfect dessert for Spring!

  • How good does that look? Delicious…

  • such a beautiful tart! i love blueberries and they always add such a delicious flavor to any dish.

  • I LOVE baking with fresh blueberries! Your tart looks incredible! I’ll have to give it a try.


  • That tart looks great! Beautiful 🙂

  • Oh, wow. Tart, tangy, sweet, creamy…I think I died and went to heaven. So where have you found REALLY good blueberries this season so far? I haven’t seen any at the McKinney farmers market (haven’t visited others) and the groceries? Well, let’s just say they weren’t up to par – even Whole Foods. Blech.

  • Beautiful photos and presentation. such a great post. I love the combo of blueberries and lemon, too, in my blueberry pie. I need to make this!

  • We’re vegan so I usually can find a way to veganize a recipe. I’m not certain I can manage that with this one, but never mind. It was fun to look at your pics and see the beautiful end result. Lovely!

  • Absolutely lovely! Welcoming, and spring in a bite.

Pin It on Pinterest

Share This