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- This is a tart that I made 100 years ago
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when my boys were little.
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I'm really taking care of our sweet tooth
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in these next couple of videos.
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So I got my food processor out,
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and I'm gonna put in my flour.
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And I'm gonna put in a stick and a half of softened butter.
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And a half a cup of powdered sugar
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to give it that little sweet taste.
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And we're just gonna mix this until it forms a ball.
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And then I'm gonna fold in my finely chopped nuts.
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Come on, baby. Come on.
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Let's have a ball. I think we got a ball, y'all.
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All right, now I'm gonna take my nuts,
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and mix those in to our dough.
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I tell you what I love using chopped nuts in my pie crust.
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It just makes all the difference in the world.
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So I put a little bit of spray in that tart pan,
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but there is so much butter in this crust that I think,
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I think it's gonna be fine.
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And this is such a beautiful dough.
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It works so very nicely, so easy to work with.
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And I'm going to try to run it up the sides of the tart pan,
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so we'll have a pretty crust to hold those blueberries.
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- [Speaker] How long does it say for us to cook it?
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- [Speaker] I think 10 to 15, something like that?
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- Let's see, let's see, let's see.
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What does it say? Wait, 350?
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350, yeah. Which is kind of the norm.
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I've been in the kitchen today
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making some good stuff, y'all.
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Some real good stuff.
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And I'm ready to finish up that blueberry tart. Oh gosh.
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And it brings back so many memories. So good.
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So I'm gonna start by taking a cup of heavy cream.
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I'm gonna get every drop out there too. You know me.
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And I'm going to add a fourth of a cup granulated sugar.
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My formula for heavy whipped cream
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is I use a fourth of a cup of sugar
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for each cup of heavy cream.
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And if you don't like your heavy cream, that's sweet.
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Just put what you want in it.
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But to me that makes a nice, good,
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sweetened whipped cream.
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All right, one thing about it now
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when you're doing your whipped cream,
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you do not want to over beat it
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because it will turn back to butter.
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So you just have to be cautious of that.
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Now I'm gonna take my cream cheese
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and I'm going to add powdered sugar.
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Add that one cup of powdered sugar for this.
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And then I'm gonna fold this into that.
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And then it's going on top of our blueberry tart,
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that wonderful pie crust.
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All right, fold, fold, fold and mix, mix, mix.
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So we going to spread this over our wonderful pecan crust.
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And you know what? I love using a tart pan.
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'Cause all we have to do when we get ready to serve it
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is push, push, push it out of the thing.
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All right, now for our finishing touch,
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is our blueberry pie filling.
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I have used this blueberry pie filling in a cobbler,
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by just adding some warm sugar water to it
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so it'll be thin enough to,
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so I'll have enough juice to go into that cobbler
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Now I'm gonna show y'all what I do
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if I don't want my stuff to get stuck, I just do this.
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And that way it won't be pulling off my blueberries.
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Just a quick little trick.
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- And then it's back to the refrigerator.
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- Back to the refrigerator. You got it?
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- So we're probably going to need to let that chill,
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probably two or three hours.
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'Cause you want it good and cold. Can we wait that long?
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Remember I told y'all I sprayed my Saran wrap.
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So see, it just kind of protects that
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and we just going to lift that out like that.
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And it's gonna be so good.
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See, this is what I love about a tart pan.
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You don't have to fight tin foil or glass
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or anything like that.
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So I'm gonna go ahead, and it's still not quite,
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it's still not quite cold enough,
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so this is gonna have to be my taste right here.
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So good. Brings back so many memories.
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So this is gonna go back in the refrigerator
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until it firms up some more.
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I can't hardly wait. It's delicious, y'all.
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And you know you can trust me on that.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
