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.
