This blueberry cheese tart starts with a crisp, buttery shortcrust base, filled with smoothy and creamy cheesecake and topped with the most delightful blueberry compote. It’s a very special dessert.
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or electric mixer
9 inch fluted tart tin with removable base
food processor
Saucepan
Instructions
FOR THE TART SHELL:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 15 minutes, then remove the pie weights and bake for 5 more minutes. You can proceed with making the filling while it bakes.
FOR THE FILLING:Now add the ricotta, cream cheese and sugar to the food processor and process until smooth – you may need to scrape down the sides from time to time.
Turn it off and scrape down the sides again. Add one egg and turn the processor on low. While it’s running add the last egg.
Finally add the lemon zest and vanilla extract. Process until combined.
Pour the filling over the top of the pastry base and give it a gently tap on the benchtop to smooth it out.
Bake for 25-28 minutes. It's done when just the centre should have the slightest wobble when you shake it.
THE COMPOTE: While it bakes, make the blueberry compote and transfer to a jar in the fridge to cool.
Remove the blueberry cheese tart from the oven and let it cool for 45-60 minutes, then transfer to the fridge until cold - 2-3 hours.
Top with the compote, then serve.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons) - check your tablespoon before measuring.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can flavour your dough with a little vanilla extract or lemon zest too.
If your dough is too crumbly, and you’ve correctly weighed the flour, sugar and butter, it could be due to the size of your egg. The dough should be soft and pliable so If you need to bring it together a little more, just add a touch of cold water.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.