FOR THE CRUST
1 c Hazelnuts — Roasted/Ground
1/2 c Brown Sugar
4 tb Butter — Melted
FOR THE FILLING
4 oz White Chocolate — finely
8 oz Cream Cheese — softened
1/4 c Sour Cream
FOR THE TOPPING
2 c Blueberries
1/4 c Sugar
Zest of One Lemon
White Chocolate Shavings
Line bottom of a 9-inch tart pan with parchment paper. Mix crust
ingredients and press into pan bottom and slightly up the sides.
Melt white chocolate in double boiler over hot but not boiling water.
Stir constantly. In a separate bowl, whip cream cheese for 3
minutes. Add the melted white chocolate; beat for another minute. Add
sour cream; beat until very smooth. Using a star tip and pastry bag,
pipe filling to the crust in concentric circles, starting in the
center. Fill entire crust; chill until firm.
For the topping: Rinse fresh blueberries and toss with the 1/4 cup
sugar. Heap the blueberries on top of the filling. Garnish with lemon
zest and white chocolate shavings.