Blueberry Cheese Tart 蓝莓芝士塔

18.10.14

It has been some time since I last baked blueberry cheese tarts. There were 2 packets of blueberries in my fridge, so I spent half of the day baking blueberry cheese tart. Back in Malaysia, I usually just buy the blueberry fillings from the bakery ingredients shop. But, I hardly find any shop specialising in bakery ingredients here in Brisbane, so I got to make my own blueberry filling. As for the pastry, I just used my normal pastry recipe.

Ingredients

225g self raising flour

125g butter, room temperature

55g icing sugar

1 egg, room temperature

Cheese fillings

250g cream cheese

20g butter

1 egg

60g caster sugar

Blueberry fillings

100g fresh blueberries

30g caster sugar

2 tsp lemon juice

2 tsp corn flour

1 tbsp water

Method

1. Using an electric mixer, beat butter and sugar until fluffy and light. Add egg and mix well. Sift in flour in 2 additions, mix well. Knead into dough. Line dough in tart mould. Bake at 160C till half baked.

2. Blueberry fillings: Mix blueberries, sugar and lemon juice, using medium heat, cook till blueberry softened. Combine corn flour and water well. Pour over the blueberries bit by bit. Stir continuously until you get the desired consistency. Remove from heat. Set aside to cool.

3. Cheese fillings: Mix all ingredients well with an electric mixer.

4. Pour some cheese fillings into the half baked tart. Add some blueberry fillings and top up with the cheese fillings. Bake at 160C till cooked. Leave cool on rack. Chill in fridge overnight.