Blueberry Cream cheese tart

http://magnoliadays.com/2012/blueberry-cream-cheese-tart/

For the crust:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

Pinch of salt

3/4 cup unsalted butter, at room temperature

1/2 cup finely chopped pecans or walnuts

For the filling and topping:

6 ounces cream cheese (not whipped), at room temperature

1 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup heavy cream

1/4 cup sugar

1 can (21 ounces) blueberry pie filling

For the crust:

Preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a knife blade, add the flour, powdered sugar, and salt. Pulse to combine. Add the butter and process until it forms a ball. Press dough evenly on the bottom and up the sides of a 12-inch tart pan with a removable bottom. Sprinkle the nuts evenly over the bottom and lightly press into the crust. Bake for 10 to 12 minutes, or until lightly browned around the edges. Let cool completely.

For the filling and topping:

In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat until smooth and combined. In a separate bowl, beat the heavy cream with the sugar until it has soft peaks. Fold the whipped cream, a little at a time, into the cream cheese mixture. Spread the cream cheese filling evenly into the prepared tart crust. Top it with the pie filling. Refrigerate at least 2 hours. Serve and enjoy!