1 cup hazelnuts, ground
1/2 cup brown sugar
4 Tablespoons butter, melted
4 oz white chocolate, finely grated
8 oz cream cheese, softened
1/4 cup sour cream
2 cups blueberries
1/4 cup sugar
zest of one lemon
white chocolate shavings
Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.
Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.
In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.
For the topping:
Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.