Blueberry Basil Black Pepper Tarte

I am proud, a little playful, and finding my roots in the nostalgia of decades ago.

I made a spectacular dessert: sweet, savory, and just a little surprising for my parents’ 50th anniversary celebration. Being asked to create and cater the event felt like an honor in itself. The guest list was filled with people I hadn’t seen in over 30 years, the very friends and neighbors who helped raise me in our tight‑knit community.

The party couldn’t have been more beautiful. It was hosted at my parents’ friends’ home, perched right against open space with a sweeping view of Long’s Peak that looked almost painted. The whole evening was a joy. We basked in laughter, stories, dancing, and the kind of reminiscing that makes time feel soft around the edges. And yes, the catering was a hit. My dessert, especially, had its own little fan club.

While I soaked in the memories, many guests were busy swooning over my sweet - savory treat. It really was something special, and I’m genuinely proud of how it turned out—poor lighting in the photos aside.

I’d done a practice run the weekend before with my neighbor, just to make sure the flavors harmonized the way I imagined. A few tweaks later, it was perfect.

·       The crust — a barely‑sweet, homemade butter shortbread.

·       The filling — whipped cream cheese, mascarpone, and blueberry Stilton blended into a silky, tangy cloud.

·       The topping — crumbled blueberry Stilton for a salty‑sweet pop.

·       The crown — a marinated “relish” of giant blueberries, lemon olive oil, lemon zest, chopped hazelnuts, dried cherries, a generous amount of freshly ground black pepper, and ribbons of fresh basil.

The result? A group of 70-80‑year‑old lifelong friends absolutely swooning—and, as always, Craving4More.

I smiled until my cheeks hurt.

The best day ever.

Blueberry Basil Black Pepper Tarte 

3 cups all‑purpose flour

1 1/2 cup butter, room temperature

1 cup powdered sugar (just enough for a barely‑sweet crust)

1 tsp. baking soda
1 tsp. vanilla extract
¼ tsp. fine sea salt

8 oz mascarpone cheese, room temperature

8 oz. whipped cream cheese, room temperature 

10 oz. blueberry Stilton cheese, divided

2 cups giant fresh blueberries

2 Tbs. lemon olive oil

zest of 1fresh lemon

1/4 cup chopped hazelnuts

1/3 cup dried cherries, chopped

2 tsp. freshly ground black pepper

¼ cup fresh basil, chiffonade

 

Preheat the oven to 375°F.

 

Make the crust: Combine flour, powdered sugar, salt, and butter in the bowl of a large food processor. Cut together until sandy. Transfer to parchment paper and roll out into a 13” diameter crust. 
Line a tart pan with parchment paper and press it into the prepared pan, pushing up the sides.

 

Bake at 375 °F for 18–20 minutes until lightly golden. Cool completely.

 

Blend the filling: Puree cream cheese, mascarpone, and ½ of the blueberry Stilton until smooth. 

Pour into and over the cooled shortbread crust and chill for several hours.

 

Add the Stilton crumble: Scatter the additional crumbled blueberry Stilton over the filling for a salty‑sweet contrast.

 

Prepare the blueberry relish: In a bowl, combine blueberries, lemon olive oil, lemon zest, hazelnuts, dried cherries, and black pepper. Toss gently to coat. Marinate for several hours.

 

Finish the tarte: Spoon the blueberry‑basil relish generously over the top. Delicate top with the basil chiffonade ribbons and additional ground pepper. 

 

Serve: Slice and serve to a room full of delighted 15-80‑year‑olds who will absolutely swoon.