Blueberry cream cheese tart

Blueberry cream cheese tart


7 people made this

About this recipe: This is a delicious blueberry tart recipe which yields not one, but two heavenly tarts. One cake never goes far enough for me, so I always make two of them at a time. You can use fresh or frozen blueberries. It's best to use a tin with a removable bottom.


Serves: 24 

  • Shortcrust pastry
  • 315g plain flour
  • 1 teaspoon salt
  • 170g cold butter, cut into cubes
  • ice-cold water
  • Filling
  • 225g cream cheese
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream
  • 125ml water
  • 6 tablespoons cornflour
  • 300g sugar
  • 900g blueberries
  • 1 pinch of salt
  • 2 tablespoons lemon juice
  • 30g butter

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.

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Reviews (1)


This was absolutely amazing! Took a while but so worth it - 02 Nov 2013

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