French Blueberry Cream Tart

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
3 g
sodium 
60 mg
carbohydrates 
23 g
fat 
3 g
fiber  
1 g
cholesterol 
58 mg
Servings 
8
Ingredients 

⅓ cup cane sugar
2 lg eggs
⅓ cup all purpose flour
Pinch sea salt
¼ cup nonfat milk
2 tsp lemon zest
2 Tbsp unsalted butter, melted
2 cups blueberries
2 Tbsp powdered sugar

Instructions 
  1. Preheat oven to 350F. Line the bottom of a 9-inch fluted tart pan with parchment paper, then spray well with canola oil spray and dust with flour. 
  2. Using an electric mixer with a whisk attachment, whip sugar and eggs together until thick and lemon yellow in color.
  3. In a small bowl, combine flour and salt.
  4. Alternately add in flour/salt mixture and milk into egg mixture until well combined. Add lemon zest. 
  5. Spread blueberries over the bottom on the prepared pan. Drizzle melted butter over blueberries. Pour batter over the blueberries. Bake 20 minutes, or until tart is set and a toothpick inserted in the middle comes out clean. Cool.
  6. Invert tart onto a plate. Dust with powdered sugar and cut into 8 slices.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.