Thursday, July 5, 2012

Blueberry Cheesecake Tart

One of my most popular requests is my blueberry cheesecake tart so I decided to share the goodness with everyone here.  The blueberries can easily be replaced with any other fruit.  I made red, white & blue versions this time around in honor of Independence Day. 




Here's an individual strawberry cheesecake tart.



Blueberry Cheesecake Tart

1 cup flour
1/3 cup powdered sugar
1/2 cup unsalted butter, cold & cubed
8 oz cream cheese, at room temperature
3/4 cup sugar
1 egg
1 & 1/2 ts vanilla extract
4 cups blueberries, fresh or frozen
1/3 cup sliced almonds

- Preheat oven to 425 degrees Fahrenheit.
- Lightly coat a 9" tart pan with butter or oil.
- Combine the flour, powdered sugar & butter in a bowl.  Mash butter into the flour & sugar with your fingers until pea-sized chunks of butter, sugar & flour form.  Press the mixture onto the bottom & sides of the pan.
- Beat cream cheese, 1/2 cup sugar, egg & vanilla extract until smooth.  Pour cheese mixture over the crust & spread evenly.
- Toss blueberries & remaining sugar (1/4 cup) in a bowl until blueberries are coated with the sugar.  Pour the blueberries over the cheese mixture.
- Sprinkle sliced almonds over blueberries.
- Bake for 30 minutes or until the filling is almost set.








Here's an individual raspberry cheesecake tart.




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