Blueberry lime torte

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I remember I had the recipe long time ago at magnolia bakery and it called blueberry jamboree while testing some recipes from food52 I came a cross this one, it looks exactly the same but without casserole.

I made some changes on the recipe. I’ve added lime zest to the whipped and shredded coconut to the crust to celebrate summer with it.

ingredients:

Blueberry topping:

6 cups_ 600g blueberries

1/2 cup_ 120ml water

1/4 cup_30g confectioners sugar

1 teaspoon lime juice

Crust:

12 digestive biscuits or any

1/2 cup_60g flour

2/3 cup_60 unsweetened shredded coconut

1 teaspoon of cinnamon

2/3 cups_150g butter melted

2/3 cups 100g pecans or walnuts

Filling:

2 cups_250g cream cheese (softened)

1 lime zest

1/2 lime juice

1 1/3 cups  _185g confectioners sugar

2 cups_500ml heavy cream

method:

preheat the oven to 175c/gas 4

for the topping place 300g of blueberries in a saucepan, stir in the water, confectioners sugar.

And bring to simmer over low heat for 15 minutes.

Fold in the remaining 300g of blueberries and lime juice stir to coat, Set a side.

for the crust :

Put the digestive biscuits in a food processor, then add flour, shredded coconut, cinnamon with food processor running pour in the melted butter. Add the pecans or walnuts and process it for 10 seconds, you want it to be chunky.

Press the mixture evenly in 9 inch springform pan.

Bake for 10-12 minutes.

Whisk the cream cheese with the powdered sugar until completely smooth. Add lime and lemon zest and keep stirring. In a separate bowl, whip the cream to stiff peaks, then fold the whipped cream into the cream cheese mixture. Pour this mixture onto the cooled crust.

spoon the blueberry toppingevenly onto the cream layer. Chill the torte in the pan overnight when ready to serve,  Loosen the torte from the edges of the pan with a knife blade, then remove the outer ring.

Serve with more blueberry if you want.

Note: place cream, whisk attachment, bowl in freezer for 15 minutes before whipping, whip to stiff peaks, of flip the bowl upside down the whipped cream maintains its soft peak firmly without falling off from the the bowl it’s ready to use and is perfect.

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