Nectarine and Blueberry Tart with a Gingersnap Crust

Deliciously made with summer fruit and minimal oven usage...the perfect summer dessert! This tart only takes a half hour at most to prep; the hardest part is waiting for the crust to cool and the tart to set in the refrigerator without stealing a bite.  

Ingredients:

For the Crust: 

About 10 oz. of gingersnap cookies

6 Tbsp melted Butter

For the Filling: 

16 oz. cream cheese at room temperature

1-8 oz. cup of vanilla yogurt

Zest from 1 Lemon

For the Topping: 

5 Small Ripe Nectarines (since you eat them uncooked, you'll want them ripe and juicy)

A handful of blueberries

Fresh Mint for Garnish

Directions:

1.   Preheat oven to 350F. 

2.   Place gingersnap cookies in a large ziploc bag, cover with a towel and roll with a rolling pin (or wine bottle) to break the cookies apart. Then place the cookies in a food processor and grind until they're crumbs.

3.  Add the melted butter to the cookie crumbs and press into a 9-inch greased pie pan, or tart pan if you're fancy enough to have one. Make sure to not only put the crust on the bottom of the pan, but up the sides as well. 

4.   Bake crust for 7-9 minutes, or until the cookies look darker. Remove from heat and cool until room temperature (if you really can't wait for this to happen on its own -like us- you can put it in the fridge to expedite the process). 

5.   Blend together the cream cheese, yogurt and lemon zest with a hand mixer until the cream looks a bit fluffy. Add this to the crust when it's cooled. 

6.   Slice nectarines into thin pieces, about 1/2 cm thick. Decorate the top of your tart! Place tart back in the refrigerator to cool for about an hour, or don't, it's good right away too. :)

7.   Garnish with mint leaves.