Blueberry Crumble Tart with Cream Cheese Whipped Cream Recipe

Preheat your oven to 400 degrees F. Lightly spray an 11-inch tart pan with a removable bottom with nonstick cooking spray.

In a large bowl, whisk together the pastry flour, old-fashioned oats, brown sugar, granulated sugar, baking powder, and a pinch of salt. Add the cold butter pieces, then use your fingertips to rub the butter into the dry ingredients until it's broken down and the mixture looks like coarse streusel.

Remove the tart shell from the oven. In a large bowl, combine the blueberries, cornstarch, granulated sugar, and lemon juice; toss well to coat the berries.

Spoon the blueberry filling into the par-baked tart shell, leaving about a 1/2-inch border around the edges.

In a medium bowl, combine the softened cream cheese, confectioners' sugar, and a pinch of salt. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, with no lumps of cream cheese remaining.

Stir in the vanilla extract. With the mixer running on low, slowly pour in the heavy cream, scraping down the sides of the bowl as needed. Increase the mixer speed to high and beat until the cream forms soft, pillowy peaks. Spoon generously over individual slices of the cooled tart when serving.