Founder of D'ice Delights in Long Branch, Chef Ulises Fragoso, along with his wife Diana Nevarez, infuses every dessert with heart and heritage. Born in Mexico, Fragoso discovered his love for baking as a child, sneaking tastes of his mother’s orange pound cake batter.
His dishes are rich with family tradition—from mole with filet mignon to his mom’s comforting bread pudding. Fragoso credits his daughters as his greatest achievement and dreams of one day having the superpower to be everywhere at once: with family, at work, and helping his community.
Until then, he pours his passion into every bite—including the blueberry tart you're about to enjoy.
Blueberry Tart
For the Crust:
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1 cup all-purpose flour
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1/4 teaspoon salt
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2 tablespoons sugar
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1/2 cup (1 stick) butter, cold and cubed
Instructions:
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Preheat oven to 350°F (175°C).
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In a bowl, mix flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
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Press the dough into the bottom and sides of a tart pan.
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Chill for 15 minutes in the fridge (optional, but helps prevent shrinking).
For the Almond Filling:
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1/2 cup almond flour
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1/4 cup butter, softened
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1/4 cup sugar
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1 egg
Instructions:
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Cream together the butter and sugar.
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Mix in the egg and almond flour until smooth.
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Spread the almond mixture evenly over the crust.
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Bake the tart for 20–25 minutes, or until the crust is golden brown.
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Let cool completely.
Vanilla Whipped Cream Topping:
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon instant vanilla pudding mix (optional, for stability)
Instructions:
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Whip all ingredients together until soft peaks form and the mixture is thick and creamy.
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Spread the vanilla whipped cream over the cooled tart.
To Finish:
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Top generously with fresh blueberries.
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Optionally, brush berries with a light mirror glaze or warmed apricot jam for shine.