Cheesecake Tart with Popcorn Crust

I’m a big fan of the MacGyver food usage of popcorn here. Take that leftover popcorn…or possible freshly popped…and turn it into a crust!  

This recipe comes from the folks at McCormick Spices…I don’t think you really need their name brands to get this done. But I might check the labels to make sure what you’re buying is similar.


Popcorn Crust:

3 cups unsalted popped popcorn

1/3 cup sugar

6 tablespoons butter, melted

2 teaspoons McCormick® Gourmet Collection Herbes de Provence

Cheesecake Tart with Berries:

1 package (8 ounces) cream cheese, softened

1 cup mascarpone cheese

1 1/2 tablespoons honey

1/4 cup sugar

1 tablespoon cornstarch

1 teaspoon McCormick® Gourmet Collection Herbes de Provence

1/3 cup water

1 teaspoon lemon juice

1 cup blueberries

2 cups mixed berries, such as blackberries, raspberries and strawberries


1. Preheat oven to 350°F. For the Crust, place popcorn, about 1 cup at a time, in bowl of food processor or blender; cover. Process until finely ground. Mix ground popcorn, 1/3 cup sugar, butter and 2 teaspoons Herbes de Provence in medium bowl until well blended. Press mixture firmly onto bottom of foil-lined 9-inch tart pan. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack.

2. For the Tart, mix cream cheese, mascarpone cheese and honey in medium bowl with electric mixer on medium speed until well blended. Spread evenly in prepared crust. Refrigerate at least 2 hours or until ready to serve.

3. Mix 1/4 cup sugar, cornstarch and 1 teaspoon Herbes de Provence in medium saucepan. Stir in water and lemon juice until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add remaining berries; toss gently to coat well. Refrigerate until ready to serve. Remove tart from foil-lined pan. Cut into slices to serve. Top with berry mixture.

From: McCormick Gourmet



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