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–+ servings

Blueberry Tart Recipe

Blueberry cheese tart is made with crisp pastry, filled with rich cream cheese filling and top with bright beautiful blueberry filling.

Rate

4.80 from 5 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine Pastries
Servings 17 pieces
Calories 213 kcal

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

This recipe yields 17 cheese tarts. 
The nutritional value for reference is for 1 cheese tart. 

Nutrition (per serving)

Calories: 213kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 45mgSodium: 113mgPotassium: 64mgFiber: 1gSugar: 11gVitamin A: 447IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Keyword blueberry cheese tart, blueberry cheese tart recipe, blueberry tart recipe, cheese tart
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