Sunday, 27 October 2013

Blueberry cream cheese tart


This is what happens when you spend too much time thinking about what to bake!  I planned to make a blueberry tart or pie – nice and simple...but then I saw blueberry cream cheese tarts and my attention was well and truly grabbed.

My ‘baking with cream cheese’ vista has expanded recently as, after years of claiming he didn’t like it, the CCD (Caked Crusader’s Da) has discovered that he does.  Just thinking of all those years he’s erroneously denied himself cheesecake makes me want to weep.  If we were in a Doctor Seuss book he would be the unnamed character and I would be Sam I Am...and the tart would be green eggs and ham...which doesn’t sound quite so good for a baking site!

Anyway, back to the tart!  I loved making this one – the pastry looked like it was going to be a nightmare but then behaved impeccably; the filling looked scant but, when I dropped the blueberries in, filled the pastry case.  Blueberries never disappoint!

The cream cheese filling has a lovely acidity to it due to the addition of soured cream.  It works well against the juicy blueberries and the crumbly, biscuit pastry.  Surprisingly, the overall effect is light and easy to eat – it’s not like a heavy slice of cheesecake.  It tasted really fresh as the blueberries soften but don’t turn mushy and pop deliciously in your mouth.

I served it as a dessert with pouring cream (Mr CC thinks it’s not a dessert unless there’s pouring cream or custard on offer) but it would work just as well as a tea-time treat.  And it keeps for several days in the fridge so there’s no excuse not to make one and eat it all by yourself!


For the pastry:
175g plain flour
85g unsalted butter, cold
30g caster sugar
1 egg yolk
1 tablespoon cold water

For the filling:
115g cream cheese – I used Philadelphia
60g soured cream
3 eggs
½ teaspoon grated nutmeg
1 teaspoon vanilla extract
70g caster sugar
450g blueberries – washed and dried


Start by making the pastry: place the flour, butter and sugar in a food processor and pulse until you have fine crumbs.

Add the egg and pulse again then – only if it’s needed to bring the crumbs together – add the water. [NB. If you don’t have a food processor rub the butter into the flour until you have crumbs, stir in the sugar, then the egg then the water]

At this point, you will have claggy clumps – not a uniform ball of pastry.

Tip the clumps out onto a work top and bring together into a ball using your hands.  Only handle the pastry as much as is necessary to form a ball.

Roll out the pastry between two sheets of clingfilm until it is large enough to line a 25cm loose bottomed flan tin.  Don’t grease the tin – the pastry is buttery enough not to stick.

If the pastry tears, patch it carefully as you don’t want any holes for the filling to leak out of.

You will have just enough pastry to line the tin and patch – don’t expect any leftovers!

Prick the bottom of the pastry case several times with a fork – this will stop the pastry rising during baking.

Place the pastry case in the fridge for approx 30 mins.

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6.

Line the pastry case with baking paper and baking beans and bake for 10 minutes.

Remove the paper and beans and return to the oven for a further 10 minutes or until pale golden.

Put to one side while you make the filling.

Lower the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Now make the filling: Beat together the cream cheese, soured cream, eggs, nutmeg, vanilla and sugar until thick and well combined.  It’s easiest to use the whisk rather than paddle attachment.

Pour into the pastry case and then scatter the blueberries over the top – some will disappear into the liquid, others will remain visible.

Bake for 25-30 minutes or until the cheesecake element is set, but retains a bit of a wobble.  It will continue to set during cooling.

When completely cool, refrigerate until you wish to serve.

Serve either as dessert with pouring cream, or on its own as a tea-time treat.

Bask in the glory of the wonderful thing you have created.



Janine said...

This looks really good! I love the combination of blueberries and cream cheese. I totally know what you mean about discovering a new recipe and suddenly adapting your baking plans to cover it.

Katie said...

This looks delicious! With so many blueberries you can tell yourself its ok to have another slice.
Cream cheese and anything is lovely thought I haven't used it in a tart before

Baking Addict said...

blueberry and cream cheese? yes please! I'm glad CCD is on board now - better late than never, right?

Gloria Baker said...

I love this blueberry tart look amazing!

Cakelaw said...

This looks amazing!

Izzy said...

Mmm... cream cheese and blueberries! In a tart! Looks delicious!

Abi Cossey said...

Looks amazing and so delicous!!

If you have any spare time please check out my new baking blog for some sweet treats xxx

Charlene F said...

Wow, your tart looks beautiful and you are getting 1 of of your 5 a day :-) x

Jo said...

Love the look of this, especially the last picture of it drowned in pouring cream. Yum! I've never tried cream cheese in a tart before other than adding chunks to quiche (really tasty!)

Kezia said...

Cream cheese in a tart looks interesting, I've only ever used it in cheesecake before. Combined with blueberries = yummilicious!

Jacqueline Meldrum said...

It looks wonderful. I made a blueberry & lemon cheesecake for Cake club the other night with raspberry compote. I all disappeared. I didn't get a slice or to take any home.

Cupcake Crazy Gem said...

Droooool! This looks so delicious, I love a good blueberry bake and when paired with cream cheese how can you go wrong!

Lucy said...

This looks delicious! I love finding a way to use cream cheese other than cheesecake.

Laura Loves Cakes said...

Yum this looks lovely. Cheesecake style but with pastry too! Love blueberries in a bake too :-)

Maggie said...

My husband would have to be very brave to ask me to serve custard with cheesecake dessert! Great recipe and dessert.

Ulla said...

I use wild bilberries for pies instead of blueberries. For filling I use creme fraiche with egg. I might try this recipe of yours too.

Sumaiyyah said...

Oh CC, this looks simply wonderful! Just the thing to make when I feel a little adventurous (and when blueberries are available at Tesco). I do wish blueberries, raspberries and the like grew in Malaysia but they don't... fortunately we have Tesco and a few other supermarkets that stock them but I suppose they can never beat the fresh ones. Anyway I missed reading your blog (been super busy with school). Hope you're well :)

maria at inredningsvis said...

Ok this post is TO DIE FOR yum:) and thanks so much for your sweet words on my blog.

Check out my new post....Modern stylish kitchen inspiration:)

Have a fab. day dear

LOVE Maria at inredningsvis - The Swedish home decor blog