Frozen Blueberry Tart

**Preparation:** 20 minutes  

**Freezing:** 2 hours  

**Yield:** 8 portion

 Ingredients for the crust:

– 2 packages (250 g each) cream cheese, softened (fromage à la crème ramolli)

– 180 ml (¾ cup) sugar

– 30 ml (2 tbsp) lemon zest (zestes de citron)

– 625 ml (2½ cups) blueberries (bleuets)

– 250 ml (1 cup) whipped cream (crème fouettée)

– 14 small butter biscuits, crushed (biscuits petit beurre)

– 125 ml (½ cup) almonds, ground (amandes en chapelure grossière)

– 80 ml (⅓ cup) melted butter (beurre fondu)

– 30 ml (2 tbsp) sugar (for crust)

Instructions:

1. In a food processor, grind the biscuits and almonds into coarse crumbs. Add the melted butter and sugar, then mix to combine. Press the mixture firmly into the bottom and sides of a 20 cm (8 in) tart pan to form the crust. Set aside.

2. In the cleaned food processor (or mixer), blend the cream cheese with the sugar until smooth. Add the lemon zest and mix well.

3. Transfer the cream cheese mixture to a bowl. Gently fold in half of the blueberries and the whipped cream until uniform.

4. Pour the filling into the prepared crust and smooth the surface with a spatula.

5. Arrange the remaining blueberries on top of the filling.

6. Freeze the tart for 2 to 3 hours until firm.

7. Remove from the freezer 5 minutes before serving to make slicing easier. Serve cold.