Blueberry cheese tart is made with crisp pastry, filled with rich cream cheese filling and top with bright beautiful blueberry filling. It has a great combination of sweet with hints of fruity sourness, slightly salty cream cheese that will wow any cheese lover and leave them asking for more. If you love creamy cheese dessert or blueberries, this baked blueberry cheese tart is a must-try recipe.
Try out our strawberry cheese tart using the following strawberry jam recipe
CHINESE VERSION: 蓝莓芝士挞
Blueberry Cheese Tart Recipe| MyKitchen101en
Yields: 17 pcs (7-cm)
Ingredients:
Ingredients for crust:
- 80 g (1/3 cup + 1 tsp) butter (room temperature)
- 30 g (2 tbsps + 1/2 tsp) margarine
- 55 g (1/3 cup + 1.75 tbsps) icing sugar
- 1/8 tsp vanilla essence
- 30 g (2 tbsps + 1/2 tsp) egg
- 225 g (1.75 cups + 2 tbsps) plain flour
- 1/2 tbsp milk powder
Ingredients for cheese filling:
- 250 g (1 cup + 1.25 tbsps) cream cheese (room temperature)
- 25 g (1.75 tbsps) butter (room temperature)
- 45 g (3 tbsps + 1/2 tsp) fine sugar
- 1 egg (grade A)
- 35 g (2 tbsps + 2 tsps) evaporated milk*
- 20 g (2 tbsps + 2 tsps) plain flour
Other ingredient:
- 130 g (1/3 cup + 1.5 tbsps) blueberry filling
Ingredients for apricot glaze:
- 70 g (3 tbsps) apricot jam
- 3/4 tsp hot water
(*You may replace evaporated milk with whipping cream if you want the cream cheese filling to have a richer taste.)
Instructions:
Preparing the crust:
1 Mix together butter, margarine, icing sugar and vanilla essence, beat over medium speed until light and fluffy.
2 Add in egg gradually, mix until well blended.
3 Add in flour and milk powder, mix well (add in some extra flour if the dough is too sticky).
4 Preheat oven to 190°C/375°F.
5 Put some dough into tart mould (7-cm), cover with a piece of cling wrap, top with a smaller tart mould (6.5-cm), press down to fill dough into the larger mould.
6 Trim the extra dough off, then pierce the bottom with a fork to create some holes.
7 Bake in the preheated oven at 190°C/375°F for 15-16 minutes, or until golden brown.
Preparing cream cheese filling:
1 Mix together cream cheese, butter and sugar, beat over low speed until smooth (Reminder: Cream cheese must be at room temperature to ensure a smooth and creamy filling).
2 Add in egg, mix until well blended.
3 Add in evaporated milk and flour, mix until well combined (Reminder: If the cheese filling is too thick, add in some extra evaporated milk; If it is too runny, add in some extra flour).
4 Put the cream cheese filling into piping bag.
Making blueberry cheese tart:
1 Preheat oven to 200°C/390°F.
2 Fill the baked crust with cream cheese filling, top with blueberry filling, then swirl with wooden stick to create marble effect.
3 Bake in the preheated oven at 200°C/390°F for 10-13 minutes. After removing from oven, set aside to cool for 15-20 minutes.
4 Preparing the apricot glaze: Mix together apricot jam and hot water in a small bowl. Heat up the jam by sitting the small bowl in hot water to dilute it, then strain through a sieve.
5 Unmould the tarts, then brush the top with apricot glaze.
6 Keep the blueberry cheese tarts refrigerated for a few hours until fully chilled before serving.
Blueberry Tart Recipe
Rate
Equipment
- 17 tart moulds 7-cm
- 1 tart mould 6.5-cm
Ingredients
For crust:
- 80 g butter (room temperature) ⅓ cup + 1 tsp
- 30 g margarine 2 tbsps + ½ tsp
- 55 g icing sugar ⅓ cup + 1¾ tbsps
- ⅛ tsp vanilla essence
- 30 g egg 2 tbsps + ½ tsp
- 225 g plain flour 1¾ cups + 2 tbsps
- ½ tbsp milk powder
For cheese filling:
- 250 g cream cheese (room temperature) 1 cup + 1¼ tbsps
- 25 g butter (room temperature) 1¾ tbsps
- 45 g fine sugar 3 tbsps + ½ tsp
- 1 egg grade A
- 35 g evaporated milk* (You may replace evaporated milk with whipping cream if you want the cream cheese filling to have a richer taste.) 2 tbsps + 2 tsps
- 20 g plain flour 2 tbsps + 2 tsps
Other ingredient:
- 130 g blueberry filling ⅓ cup + 1½ tbsps
For apricot glaze:
- 70 g apricot jam 3 tbsps
- ¾ tsp hot water
Instructions
Preparing the crust:
- Mix together butter, margarine, icing sugar and vanilla essence, beat over medium speed until light and fluffy.
- Add in egg gradually, mix until well blended.
- Add in flour and milk powder, mix well (add in some extra flour if the dough is too sticky).
- Preheat oven to 190°C/375°F.
- Put some dough into tart mould (7-cm), cover with a piece of cling wrap, top with a smaller tart mould (6.5-cm), press down to fill dough into the larger mould.
- Trim the extra dough off, then pierce the bottom with a fork to create some holes.
- Bake in the preheated oven at 190°C/375°F for 15-16 minutes, or until golden brown.
Preparing cream cheese filling:
- Mix together cream cheese, butter and sugar, beat over low speed until smooth (Reminder: Cream cheese must be at room temperature to ensure a smooth and creamy filling).
- Add in egg, mix until well blended.
- Add in evaporated milk and flour, mix until well combined (Reminder: If the cheese filling is too thick, add in some extra evaporated milk; If it is too runny, add in some extra flour).
- Put the cream cheese filling into piping bag.
Making blueberry cheese tart:
- Preheat oven to 200°C/390°F.
- Fill the baked crust with cream cheese filling, top with blueberry filling, then swirl with wooden stick to create marble effect.
- Bake in the preheated oven at 200°C/390°F for 10-13 minutes. After removing from oven, set aside to cool for 15-20 minutes.
- Preparing the apricot glaze: Mix together apricot jam and hot water in a small bowl. Heat up the jam by sitting the small bowl in hot water to dilute it, then strain through a sieve.
- Unmould the tarts, then brush the top with apricot glaze.
- Keep the blueberry cheese tarts refrigerated for a few hours until fully chilled before serving.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Trackbacks/Pingbacks