I’ve spent the last few months in Maine and since my trip is finally coming to an end this week, I thought I would highlight my favorite blueberry creation from the summer: blueberry mousse tart!
I don’t often travel for extended periods of time but spending two full months in Portland really allowed me to dig into what it had to offer. Sure I ate a lot of lobster. Seriously, a lot. But summer is all about the fresh berries so I made the most of all of the local berries I found at the farmer’s market and had a berry delicious summer. I promise that’s the last fruit pun I’ll make today.
Alright, let’s talk about what makes blueberry mousse the best dessert that you need right now. It’s super creamy and sweet with just a little tang and it’s a decadent alternative to chocolate or caramel! Trust me, I don’t usually advocate for something that doesn’t involve chocolate but this is worth it.
Did you know that Maine is the largest producer of blueberries in the country? Plus the state fruit is the wild blueberry so it’s hard to visit vacationland without enjoying some of their tasty treasures!
Wondering if wild Maine blueberries are worth the hype? Heck yes. Well, for starters, they are much smaller than the ones that you typically find in the grocery store. Their color is deeper and they tend to be sweeter than their counterparts.
I’ve been all about bright and colorful desserts so incorporating blueberries into recipes has been crucial. Have you ever wondered why blueberries produce a purple color once cooked and blended instead of blue? I don’t have a solution to that one except maybe that ‘purpleberries’ doesn’t roll off the tongue quite as well.
The tart base is made of graham crackers because I always have those on hand and it is the EASIEST crust to make. The crust is just solid enough to hold it together without taking away from the fruit’s flavor. It also adds a nice crunch to each bite and balances out the smooth texture of the mousse. Plus, you can choose to make the tart crust rustic (uneven sides) or make the edges more even and fancy.
- 1 packet graham crackers (it comes out to 1 ½ cup crumbs)
- ? cup sugar
- 8 tablespoons melted butter
- 2 cup blueberries, divided
- ½ cup sugar
- 1 tablespoon lemon juice (juice from about ½ a lemon)
- 1 tablespoon cornstarch
- 8 ounces of cream cheese, softened
- 1 cup greek yogurt
- 1 cup heavy cream
- Place 1 cup of blueberries, ½ cup of sugar and lemon juice in a small pot over medium heat. Use a fork to mash the blueberries as they cook. Bring to simmer and then add in the cornstarch. Cook on low until it thickens. Remove from heat and let cool before assembling the tart.
- Next, line a 6 inch cake tin or springform pan with parchment paper. Add the graham crackers and ? cup sugar to a food processor. Pulse until it becomes crumbs. Add in the melted butter and pulse until combined. Put the crumbs into the prepared pan and press into the bottoms and edges. Put the crust in the fridge for 30 minutes.
- When ready to assemble, combined the cream cheese, greek yogurt and cooked blueberries in the food processor. Pulse to combine. Set aside.
- In a stand mixer, whip the heavy cream into a stiff cream. Fold the blueberry mixture into the cream and pour into the prepared crust. Refrigerate for an hour and top with the remaining blueberries before serving.