Blueberry pavé
- 500 ml (2 cups) of blueberries
- 250 ml (1 cup) of sugar
- 60 ml (1/4 cup) of water
- 30 ml (2 tablespoons) of cornstarch
- 45 ml (3 tablespoons) of water
For the crust:
- 250 ml (1 cup) of flour
- 125 ml (1/2 cup) of melted butter
- 250 ml (1 cup) of finely chopped pecans
For the cheese garnishing:
- 250 ml (1 cup) of 35% whipping cream
- 1 package of cream cheese (Philadelphia) of 250 g, melted
- 250 ml (1 cup) of sugar
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In a casserole, mix blueberries with sugar and water. Cook at low heat 15 minutes, until fruits melt.
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In a small bowl, dilute cornstarch in 45 ml (3 tablespoons) of water added to the blueberry mixture. Continue cooking and stirring until it thickens. Remove from heat and cool down.
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Preheat oven to 350°F (180°C).
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In a bowl, mix flour with butter and pecans. Spread and press the mixture into the bottom of a 33 cm x 23 cm x 5 cm (13 inches x 9 inches x 2 inches) mould.
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Oven bake for 20 minutes. Remove from the oven and cool down over a grill.
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With an electric mixer, whisk the cream until it forms firm peaks. In another bowl, always with the electric mixer, whisk cream cheese with sugar. Add whipped cream to the cheese mixture with a spatula, then lay over cold crust.
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Pour the blueberry mixture over the cheese mixture. Refrigerate for 2 hours. Cut into 16 squares.
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