Blueberry Cheese Tart

Ginger Milk Pudding
Ginger Milk Pudding “姜汁撞奶”
November 22, 2017
Smoked Salmon Dutch Baby
Smoked Salmon Dutch Baby
December 15, 2017

Love the gooeyness of the creamy cheese slightly oozing out every bite of a tart? You should try this Blueberry Cheese Tart recipe. It is made with light and fluffy pastry, filled with rich creamy cheese filling and top with some sweetness and fruity sourness of blueberries. Make this during the holiday to wow your family and friends. Enjoy!

Preparation

Yield: 12
Difficulty level: Intermediate

Step-by-step

Preparing the tart shells

  1. Make sure all ingredients are in room temperature.
  2. Beat together butter, icing sugar and vanilla essence over medium speed until light and fluffy.
  3. Add egg yolk. Beat until well combined.
  4. Add sieved flour. Mix with spatula until well combined. Then lightly knead with hand.
  5. Preheat oven at 200°C.
  6. Place a small dough onto a greased tart mould. Press dough into a tart mould with fingers. Keep pressing and spreading the dough into a shell. Try to achieve uniform in thickness and AVOID thick bottom. Trim off the access dough.
  7. Pierce some holes at the bottom of the shell with fork.
  8. Bake shells in preheated oven at 200°C for 12 to 15 minutes or until lightly golden brown.

Preparing the cream filling

  1. Make sure all ingredients are in room temperature.
  2. Beat together cream cheese, butter and sugar over low speed until smooth.
  3. Add egg. Beat until well combined.
  4. Add flour. Beat until well combined. Tips: If cheese filling is too thick – add one or two teaspoon of milk. If too runny – add more flour.

Assemble the tarts

  1. Preheat oven at 210°C.
  2. Fill baked tart shells with cheese filling until about 80% full.
  3. Top each tart with a teaspoon of blueberry jam.
  4. Swirl around in between cheese filling and blueberry jam using a wooden stick to create marble effect.
  5. Bake tart in preheated oven at 210°C for 8 to 10 minutes.
  6. Remove tarts and let cool.
  7. Serve while it is still warm. Enjoy!