Blueberry Cheese Tarts

Somewhere near my office was a bakery that sells good Blueberry Cheese Tarts as proclaimed by many of my colleagues. However, when I tried it, I seriously don't think it's as good as so many of them claimed. To me, the tart were just ordinary. Wonder what was so good about it.

I decided to try baking Blueberry Cheese Tarts using my homemade blueberry jam. I realised that I'm quite bad at moulding tart shells. I really need some workshop to learn rolling and moulding. The fillings were just enough to fill up the tarts. Truthfully, these blueberry tarts were very good. They were very well received by my family members! tart_blueberrycheese5
Recipe for Blueberry Cheese Tarts, adapted from Irresistible Pastry by Alex Goh.
(Makes 27 regular tarts)

Sweet Pastry
100g LIV Unsalted butter
45g Icing sugar
1/4 tsp Vanilla extract
1 Egg, small
210g Plain flour

1. Cream butter, sugar and vanilla and add in egg.
2. Add in flour and mix until well blended.
3. Press it into the tart mould. If not using immediately, refrigerate it until ready to use.

250g Cream cheese
30g Sugar
25g Liv unsalted butter, room temperature 
1 Egg
25g Whole milk
20g Plain flour
Blueberry jam or fillings

1. Tart shell: Press the sweet pastry into the tart mould. Prick some holes onto the pastry shell and bake at 190C for 13 mins or until light golden brown. Leave it to cool.
2. Filling: Cream cheese, sugar and butter until light and smooth. Add in egg and cream until well blended. 
3. Add in milk and mix until well combined. Lastly add in flour and mix until well incorporated.
4. Scoop a teaspoon of the cheese fillings into the par baked pastry shells. Place some blueberry jam onto it and swirl it into a marbling effect.
tart_blueberrycheese3 tart_blueberrycheese4
5. Bake at 190C for 10mins.
tart_blueberrycheese6 tart_blueberrycheese7


lucas said...
June 26, 2015 at 4:37 AM

thank you for recipe

Faith Thomas said...
July 5, 2016 at 3:29 PM

These are great photos. You make it look so easy. I love the way the blueberry jam makes a kind of marbled effect swirled on the top of the tarts. It looks very artistic. I'm guessing you could try some other types of jam too? I think raspberry could work well. I will try this soon I swear.

Faith Thomas @ The Berry Farm

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