Makes 8 servings
CREAM CHEESE CUSTARD
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1¼ cups milk
- 1 egg
- 4 ounces cream cheese (reduced-fat or regular), cubed
- 1½ teaspoons vanilla
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons ground flaxseeds
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg, beaten
- 2 cups fresh blueberries
- Grated zest of 1 large lemon
For custard, in a heavy medium saucepan, stir together sugar, cornstarch and salt; whisk in milk and egg until well blended. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Cook 1 minute more. Remove from heat; stir in cream cheese and vanilla until cheese is melted. Transfer to a bowl; place plastic wrap directly on custard surface to prevent skin from forming. Chill 6 to 24 hours.
For pastry, in a medium bowl, combine flour, sugar, flaxseeds and salt. Cut in butter until evenly distributed. Stir in beaten egg until combined. On a piece of plastic wrap, shape dough into an 8-inch log for a 13½×4½-inch tart pan or a 5-inch round for a 9½-inch round tart pan; wrap and chill at least 30 minutes.
Preheat oven to 350°F. Unwrap chilled dough and place in tart pan. Place plastic wrap over dough to prevent dough from sticking to hands; press dough evenly onto bottom and up sides of tart pan. Prick crust. Place on a baking sheet and bake for 18 to 22 minutes or until light golden brown. Cool on wire rack.
To assemble, whisk custard until smooth; spoon into tart shell, smoothing evenly. Arrange berries over custard. Cover and chill to firm custard, at least 2 hours. Sprinkle with lemon zest before serving.