Blueberry cream cheese tart

Method
Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

1. Mix the flour and salt. Process together with the butter in a food processor adding as much ice water a tablespoon at a time until the dough all sticks together and all the flour is collected from the sides of the container.
2. Cut the dough into two equal-sized pieces. Roll pieces between two layers of greaseproof paper into circles to fit a 23cm diameter tin plus its edges. Place in the fridge for 15 minutes to chill.
3. Preheat the oven to 230 C / Gas 8.
4. Line two 23cm tart tins each with one sheet of pastry, going up the edges. Prick bottoms with a fork, then cover with aluminium foil and dried beans. Blind bake in the preheated oven for 10 minutes. Reduce the oven temperature to 180 C / Gas 4 and bake for a further 10 minutes. Remove from the oven, discard foil and beans, and allow to cool completely before filling.
5. With an electric mixer, mix the cream cheese with the vanilla and the cream into a creamy mixutre. Spread evenly over the cooled pastry cases.
6. Mix a couple of tablespoons of the 125ml water with the cornflour until smooth.
7. Place half of the blueberries into a heavy saucepan with the remaining water, sugar and salt and bring to the boil. Stir in the cornflour and continue to boil, stirring constantly, until the mixture is thick and clear.
8. Remove blueberries from the hob. Stir in the lemon juice and butter until the butter has melted completely. Add the remaining berries and immediately and carefully pour over the pastry cases, smoothing out if necessary. Leave for at least hour to set. Store in the fridge and remove 30 minutes before serving.